Page title and description

Meat mains
Spinach and crab frittata
Ingredients
- 400g spinach, stalks removed
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- large pinch nutmeg, freshly grated
- 6 eggs
- 1 tbsp fresh herbs, such as coriander, parsley or chives, finely chopped
- 2 tbsp Parmesan cheese, grated
- 200g fresh white crab meat
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
45 min
PT45M
-
Step 1
Blanch spinach leaves in a large pan of boiling salted water for 1 minute, then drain and refresh in cold water. Squeeze out the excess water, chop the spinach roughly and set aside. -
Step 2
Heat 1 tablespoon of the olive oil in a pan, add the onion and garlic and cook over a moderate heat for 5-10 minutes, until soft. -
Step 3
Stir in the spinach and season well with salt, pepper and nutmeg, then remove from the heat. -
Step 4
Lightly beat the eggs in a bowl. Mix in the spinach and onion, plus the herbs, Parmesan, crab meat and some seasoning. -
Step 5
Heat the remaining olive oil in a non-stick frying pan over a high heat for 2 minutes. Add the frittata mixture and reduce the heat to medium. -
Step 6
Cook until the frittata is set underneath and still slightly runny on top, running a spatula around the sides to make sure it is not sticking. -
Step 7
Place the pan under a hot grill for 1 minute to cook the top. Slide the frittata out of the pan and leave to cool for about 10 minutes, then cut it into wedges to serve.