Delicious, Light And Fluffy, Spinach & Pepper Frittata😋

Hi Honeys, 

How are you today?  All well and staying warm I hope? Our furbaby Jade and I have had a lovely, quiet day today.😊 Mostly, I've been reading and Jade has been happily snuggled up next to me on the sofa🐶💖  

It's day six of Blogtober already honeys.  Almost at the close of the first week.  I can't believe how quickly it's passing (again!) For today, I thought I'd share one of our staples when meal planning each week.  A yummy, fluffy, light-as-air frittata.😋  

A frittata is an egg based dish, it's beyond yummy and could be thought of as a quiche without any crust.  You can change it up by adding whatever your favourite filling is, to the egg.  

We've made frittatas with ham & mozzarella, smokey bacon, cheese and peppers,  3 cheese & onion and also today's version, spinach & peppers frittata.😋 You can even just go to the fridge and make a "use what you have frittata" 😊

It will forever be a favourite honeys and it's so, so easy to make too! 😊💖

Delicious, Light And Fluffy, Spinach & Pepper Frittata

Ingredients: (serves 4-6) 

6-8 large eggs

Mixed peppers - I used frozen, but use fresh if you prefer honeys (use lots if you like them or less/none if you don't)

1 pack of spinach - I used fresh but use what you have, or skip it altogether if you'd rather💖

I ball of mozzarella (usually 125g - optional.  I dice it quite finely and mix through the beaten eggs) 

2 medium tomatoes - cut into thin slices to top

120g (approx) medium soft cheese (I used Scottish Cheddar but use your favourite) - grated/shredded as a topping 

Italian herbs (Optional too honeys - I used jar from our herb basket, so dried is fine) .

Directions:

1. Pre-heat the oven to 160C/325F/Gas Mark 3.

2. Place an oven proof frying pan or skillet on a medium heat.  

Note: I use my frying pan because it's oven proof but if you don't have one then just use your frying pan till you get to step 8 and then pour mixture into an ovenproof dish or casserole dish and finish assembling it (adding topping of tomatoes and cheese etc) when it's in the dish, hugs x 

3. Spinach and peppers are gently cooked in a little olive oil, over a medium heat, until the spinach is wilted and the peppers have softened.  I used frozen, so I had to (very carefully) drain a little water away from the pan.

4.  Remove the spinach and peppers from the heat, while you beat the eggs altogether in a bowl.  Once eggs are beaten, I added a mozzarella cheese ball, chopped/diced into small pieces, mixed through the egg (this is optional honeys, just skip it if you want to.)  

The egg is then poured over the peppers and spinach, and the pan is stirred just a little.  I do this to try to make sure the other ingredients in the pan are roughly, evenly distributed through the egg?  We don't want a frittata with all of the ingredients in one slice and everyone else munching on an empty omelette😊

5. Before placing the frittata into the oven, I topped with sliced tomatoes, grated cheese and a little sprinkle of Italian herbs...

6.  Bake on the middle shelf in the pre-heated oven until the egg is cooked all the way through.  This should take approximately 15-18 minutes. To test, (very carefully) pierce the middle of the frittata, if it isn't cooked all way through, return to the oven for a few minutes more until it's fully cooked honeys.  

7.  Slice and serve to loved ones, with their favourite side dish.  A lovely, crunchy salad is always a winner, or maybe some french fries (and if you want to make it special some crunchy onion rings?) 

8. Await compliments from your loved ones😊💖 

Over to you honeys, what's your favourite type of frittata?  Do you have any suggestions for fab fillings?  

Till tomorrow then, dear ones, thank you for keeping me company, hugs always xx