Dan McGill’s Saturday Afternoon Frittata


This is a variation of  a classic Spinach and Pepper Frittata, with an added hit of chilli.

4 eggs, a small bag of spinach, 1 pepper, 1/3 chilli pepper, 5 cloves garlic, a dash of black pepper and salt.

 Chop the pepper into small pieces ,  then fry with garlic and chilli. Cook the spinach, squeeze out the moisture, chop; then add to the pepper mix.

 Beat 4 eggs, then add in the pepper/spinach mix. Cook on medium heat until underside is done. Then brown off the top under a grill.

 Leave the frittata standing – its best eaten a room temperature.

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