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A super simple and very straightforward recipe for a yummy frittata. Because at this time of year we can’t much be bothered with more cooking, can we? Its basic ingredients of spinach, cherry tomatoes and anthotyro keep it light, which again, is just what we need after the holiday season!

But let’s take a step back so I can wish you a Happy New Year! May it be full of joyful moments, successful ventures and fun times! And of course the Greek in me can’t go without wishing everyone good health. It’s the first thing we say here in Greece when giving wishes. We might be a bit obsessed with our health, in the way that Brits are obsessed with the weather. Anyway, it’s actually a very important aspect of living happily, so… here’s to a healthy 2017 as well as everything else.

Easy Frittata with Spinach, Cherry Tomatoes and Anthotyro (Ricotta) www.thefoodiecorner.gr Photo description: A round frittata sitting on a wooden chopping board. The top is dotted with pieces of anthotyro and cherry tomatoes. At the side, a few cherry tomatoes on the vine, a linen tea towel and a bunch of thyme. A small bowl of pepper corns just visible at the bottom of the photo.

Hello frittata. Hello best thing to make when you need to clean out the fridge (apart from maybe soup). There are hundreds of combos you can try with these oven-baked omelets. Veggies (make sure you sauté them first if they have a high water content), all sorts of cheese, all sorts of deli or cooked meats, leftover pasta, leftover rice, the list goes on. All brought together with some eggs, and boosted in flavour with some herbs and spices. I chose a simple but delicious combination with spinach, cherry tomatoes and the Greek cheese anthotyro, which is very similar to ricotta (you can easily substitute).

It’s light, it’s healthy, it’s tasty. And see how easy it is to throw together in this fab video I participated in, for the supermarket chain AB Vassilopoulos.

Easy Frittata with Spinach, Cherry Tomatoes and Anthotyro (Ricotta) www.thefoodiecorner.gr Photo description: The ingredients for the frittata laid out on a marble surface. Cherry tomatoes to the left, spring onions, black pepper corns, eggs on a linen tea towel, brown bread, a piece of anthotyro on a small dark wood chopping board, and a bowl of spinach leaves to the right.


2 Tbs olive oil

50gr spring onion, chopped

200gr spinach leaves, roughly chopped

300gr cherry tomatoes (or grape/acorn tomatoes) plus some on a vine for decoration

6 Tbs stale wholewheat bread crumbs

50gr pecorino cheese, grated

8 eggs

1 tsp salt

1 tsp paprika, sweet

1 tsp thyme

1/4 tsp black pepper, freshly cracked

130gr anthotyro or ricotta

Step 1

Preheat oven to 160C fan assisted (180C conventional).

Step 2

Heat one tablespoon of olive oil over medium heat, add the onion and cook gently for two minutes. Add the spinach and cook till whilted, about 2-3 minutes, stirring often. Transfer to a greased baking dish.

Step 3

Put the pan back on the stove and add the second tablespoon of oil. Add the cherry tomatoes and cook for two minutes till they start to soften. Transfer them to the baking dish onto the spinach. Sprinkle the bread crumbs and pecorino over the top.

Step 4

In a bowl beat the eggs, salt, paprika, thyme and pepper, and pour them over the contents of the baking dish.

Step 5

Break pieces of anthotyro off with your hands and dot them around the surface of the frittata.

Step 6

Bake for 40 minutes until the frittata rises and sets in the centre. Let it cool for a few minutes and serve luke warm.

The Greek version of this post is sponsored by AB Vassilopoulos. All opinions are my own.

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