Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Herby frittata

Italian 20 Mins Prep · 15 Mins Cook

Finely chop the leek and spring onions. Chop the walnuts.
Heat 2 tbsp of the oil in a large cast-iron pan placed over a medium-high heat. Add the leek and spring onions and allow to soften.
Roughly chop the herbs and spinach, add to the pan and continue cooking for 2 minutes while stirring. In a bowl, whisk together the eggs, turmeric, salt and pepper.
Add the herb mixture, walnuts and cranberries (or barberries), if using.
Return the frittata mixture to the skillet and cook over a low heat until the sides start to brown – approx. 5 minutes.
Preheat the grill of the oven to its highest setting.
Place the pan under the grill and continue to cook until set – approx. 5 minutes.
Remove from the heat and turn out on to a plate to serve.