Heat the oven to 180°C (160°C fan). Break 4 eggs into a medium bowl, add a half-teaspoon of salt and a good grind of pepper, whisk well and set aside.
Use a ruler to measure the thickness of a 100g block of feta – if it’s thicker than 1½cm, carefully trim it down to this thickness and crumble any offcuts into the egg mixture. Keep the rest of the feta block whole.
Place a small (roughly 17cm-wide), nonstick, ovenproof saute pan on a medium-high heat and add 30 ml oil. Once it’s hot, add 1/2 teaspoon of cumin seeds, cook for a minute until fragrant, then add 90g finely chopped onion and a pinch of salt and cook, stirring occasionally, for three minutes, until the onion is translucent. Stir in 120g baby spinach and 20g finely chopped dill, and cook for two minutes, until the spinach has wilted and the dill is fragrant.
Pour the beaten egg into the pan and stir to combine with the onion, spinach and herbs.
Nestle the feta in the centre of the egg mixture, so it’s three-quarters submerged, then drizzle a teaspoon of oil and 1/4 teaspoon of cumin seeds over the top.
Transfer the pan to the oven, bake for 15 minutes, then remove and turn the oven grill to its highest setting.
Once the grill is hot, pop the pan on the top shelf of the oven closest to the grill and cook for two minutes until the frittata is golden brown and the top of the feta slightly coloured.
Using a spatula, release the frittata from the bottom of the pan, then carefully slide it on to a serving plate.
Sprinkle over a tbsp chopped dill and a pinch of aleppo chilli, and serve warm or at room temperature with lemon wedges on the side.
Serves 3-4
(Here Ottolenghi's original recipe)
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