Heat the oil in a large 30cm/12inch heavy based frying pan and cook the onions and peppers over a moderately high heat for 4-5 minutes until golden and soft. Add the capers and raisins along with 150ml boiling water and bring to the boil, reducing the heat to a simmer for 3-4 minutes until all the water has evaporated off and the raisins are plump.
Stir in the spinach leaves, tossing for a few seconds until they wilt a little naturally. Remove from the heat and drain away any water still present in the pan. Beat the eggs with 4 tbsp of the toasted pine nuts and then pour over the ingredients in the pan and mix well. Cook over a moderate heat for 5 minutes until the base of the frittata is set, whilst preheating the grill to hot. Transfer to a hot grill and cook for 4-5 minutes until the top is set and golden.
Mix the rocket leaves with the balsamic dressing and remaining 2 tbsp toasted pine nuts and toss well to coat. Remove the frittata from the pan and place onto board. Top with the rocket and pine nut salad and cut into large wedges to serve.
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