Fresh Herb and Cheese Frittata (Banting)

2 cups fresh baby spinach
1/2 cup basil leaves
1/2 cup parsley leaves
1/4 cup chives, roughly chopped
1 1/2 tablespoons fresh tarragon
2 cloves garlic, roughly chopped
1/2 teaspoon kosher salt
2 tablespoons reduced-fat milk
2 tablespoons plus 1 teaspoon extra-virgin olive oil
6 large eggs
1/2 cup grated Cheese
1/4 teaspoon freshly ground black pepper

Preheat the broiler and position an oven rack 10cm from the heat. In a food processor, combine the spinach, herbs, garlic and salt. Add the milk and 2 tablespoons of the oil. Pulse until the mixture forms a pesto like paste. In a bowl, whisk together the eggs. Whisk in spinach mixture, 1/4 cup of the Manchego and the black pepper. Heat remaining oil in a 25cm ovenproof skillet over medium-low heat. Pour in egg mixture and cook, without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with remaining Cheese. Transfer the pan to the oven and broil 1 to 2 minutes until golden and firm to the touch. Slice and serve.

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