Goats' Cheese and Spinach Frittata, Cooking for Two

When I saw this recipe on Nigel Slater's Dish of the Day, I just knew I had to try it. You all know what a big fan I am of Nigel. I've made no secret of it. I know I say it every time . . . he just cooks like I want to cook and eat.

Simple and unpretentious . . . just taking what he has to hand and then creating something delicious from it. That's my way of cooking!

I love Fritatta's. They're so easy to make and you can put just about anything you love in one and come up with a tasty and simple supper dish. Leftover roasted veg . . . scraps of meat and veg . . . you name it, the skys the limit.

This is a particularly delicious version making good use of the fresh spinach leaves leftover from yesterday's supper and a few rounds of goats cheese which was in the refrigerator . . .

Oh, I do so love the richeness of goats cheese, don't you? It's tangy and creamy and just so, so luxurious tasting. With a few beaten eggs and some fresh herbs from the garden. It went down a real treat. Quick. Easy. Built for two.

Not bad for a girl who was brought up on Velveeta eh? Supper for two in less than fifteen minutes. Sigh . . . I have come a long way baby!

*Goats' Cheese & Spinach Frittata*

Serves 2

I

saw this on the BBC Food Twitter the other day and just had to try

it. It looked gorgeous. It's a Nigel Slater Dish. No Wonder!

• 4 large free range eggs
• 1 TBS fresh thyme leaves
• a few basil leaves, torn
• 50g of butter (3 1/2 TBS)
• 100g of baby spinach leaves (a large handful)
• 150g of goats' cheese, sliced (It helps if the cheese is very cold and the knife
• is very sharp)
• 1 tsp chopped fresh rosemary (I didn't use this as we are neither one of us
• fond of rosemary)
• fine sea salt and freshly ground black pepper
• Break
• the eggs into a bowl and whisk together well with a fork. Season very
• well with salt and pepper. Add the thyme and basil leaves, reserving a
• few thyme leaves to garnish.
• Melt the butter in an 8 inch
• round non stick skillet over medium heat. Add the spinach, and toss
• and turn with tongs until wilted. Add to the eggs in the bowl. There
• should still be a goodly amount of butter in the pan. Make sure it is
• foaming, but not burnt. If it is burnt, discard, wipe out the pan and
• add a thin slice of butter. Heat until it is foaming. Preheat the
• grill to high. Add the beaten egg mixture to the skillet. Lay the
• sliced goats' cheese over top and cook over low to moderate heat for 5
• to 6 minutes, until almost set through. (I use a fork and pull up the
• edges and bit letting egg run beneath every now and then. Pop the pan
• under the grill and grill until golden brown on top. Scatter with the
• reserved thyme leaves and serve