Masala Frittata | Shemin's Recipes

Ingredients

• 200g spinach, stemmed and washed
• 2 tbsp olive oil
• 2 spring onions, diced
• 1 red pepper, diced
• 1 large tbsp Shemin’s Smoky Mexican Spice Blend (or to taste)
• 1 tsp garlic, crushed
• 8 eggs
• 2 tbsp milk or cream (optional)
• grated cheese to cover (optional)
• Wilt the spinach in a large frying pan with a splash of water. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
• Beat the eggs in a large bowl. Stir in salt (about ½ teaspoon), the red pepper mix, milk and spinach.
• Turn the heat to low, cover and cook for 10 minutes, shaking the pan gently every once in a while so it doesn’t burn. Cook until the bottom is a golden colour and the eggs are set.
• Leave it to cool for at least five minutes, season to taste and serve!
• To test if the pan is ready for the egg mixture, drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready.
• You can also use Peri Peri , Harissa or Chaat Masala with this recipe.