Spinach frittata

I’m reluctant to throw food away, so I often find myself cobbling together whacky dishes just to use things up. Some are more successful than others. This one turned out better than I hoped. It’s a very light and tasty dish, enough for two people as a small snack, or part of a bigger meal.

Ingredients

• 1 large free-range egg
• 3 tablespoons of gram flour (chickpea flour, bought for one recipe and never used again)
• Salt
• 1 tablespoon of butter (I used unsalted, but it doesn’t really matter)
• 1 large spring onion
• 150g (ish) baby spinach leaves
• Ground nutmeg
• 1 tablespoon olive oil

Method

1. Sift the gram flour into a mixing bowl.
2. Add a pinch of salt and a pinch of nutmeg.
3. Add the egg, and beat it all together with a fork.
4. Chop the spring onion and spinach finely, then stir into the bowl. Try and cover all the spinach so that the whole thing is sticky.
5. Heat the oil in a non-stick frying pan, over a medium heat.
6. Pour in the mixture, spreading it to an even depth.
7. Fry for about five minutes, until it’s set underneath. Then you should be able to flip it over and fry on the other side for a further five minutes.