Cheesy spinach frittata
SERVES 4 PREP & COOK TIME 40 MINUTES
¼ cup (60ml) extra virgin olive oil
1 brown onion, peeled, thinly sliced
2 teaspoons sea salt flakes
30g unsalted butter
1 clove garlic, chopped finely
1 tablespoon apple cider vinegar
200g spinach leaves, washed, chopped finely
1 tablespoon lemon thyme leaves, chopped
7 free-range eggs
120g sharp cheddar, grated
1 teaspoon freshly cracked black pepper
60g parmesan, finely grated
80g Greek yoghurt, to serve
1 Preheat oven to 200°C (180°C fan-forced). Grease and line a 20cm oven-safe frypan or similar with parchment paper, extending up the sides, so you can easily lift the frittata out of the pan to serve.
2 Place a large shallow saucepan on the stove over medium heat, add the olive oil, sliced onions…
