This hearty omelette, packed with crunchy nuts, ribbons of spinach and tender mushrooms, can be served hot for lunch or supper or cut into thick slices for a cold packed lunch or picnic.
ingredients
serves: 4
1/2 pound young spinach leaves
A small bunch of fresh parsley
2 tablespoons olive oil
1 small onion
3/4 pound small, closed cup mushrooms
1/2 cup roasted cashew nuts
5 medium eggs
Salt and black pepper
3/4 cup vegetarian Cheddar or Parmesan cheese
method
1. Preheat the grill to high. Then rinse and dry the spinach and parsley and chop enough parsley to give 2 tablespoons; set aside.
2. Heat the oil in a large skillet. Halve, peel and finely chop the onion. Fry over a moderate heat for 3-4 minutes, stirring, until soft.
3. Clean the mushrooms, quarter them, add them to the chopped onion and fry, stirring frequently, for a further 3-4 minutes.
4. Add the spinach and cook over a fairly high heat, stirring frequently, for 3 - 4 minutes, until the leaves have wilted and the excess liquid has evaporated. Stir in the cashews and reduce the heat to low.
5. Break the eggs into a bowl, then add 2 tablespoons of cold water and the chopped parsley Add seasoning and beat together.
6. Pour the egg mixture into the spinach and cook for 5 minutes until the egg is just set and golden underneath, lifting the edges to let the uncooked egg run underneath.
7. Grate the cheese, sprinkle it over the top and grill for 2 - 3 minutes, until the fritatta is set and golden, making sure that the handle of your skillet does not burn. Alternatively, place the fritatta on a baking tray underneath the grill. Serving suggestion
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more information
Serve the fritatta, hot or cold, with crusty bread and a tomato salad.
