It was a perfect day to gather some work friends for a relaxed lunch on my beautiful deck. To keep it simple, I made this easy Fritatta with spinach, halloumi, ricotta and mint.
Spinach, halloumi, ricotta and mint Fritatta
2 Tbsp olive oil
1/2 small brown onion, finely chopped
2 cloves garlic, crushed
1 large bunch of English spinach or (1 packet frozen spinach)
1 cup frozen peas
180g halloumi, chopped into small pieces
1/2 cup of fresh chopped mint
8 eggs, lightly beaten
8 mini tomatoes, sliced in half
Salt and Pepper
Preheat oven to 190 degrees Celsius (fan)
Heat olive oil in a large fry pan over medium heat. Add garlic and onion, cook until softened.
Add spinach and mint and cook until wilted.
Add peas to spinach and cook until softened.
In another bowl beat eggs, ricotta and halloumi together. Season with salt and pepper.
Combine cooled spinach mixture into egg mixture and stir until combined.
Pour into square baking tin, lined with baking paper.
Place sliced mini tomatoes on top (to decorate).
Cook for 40 minutes or until set.
Serve with salad.
(I served this recipe with my spinach, feta, cranberry and toasted almond salad – the girls loved it!)