30 ml olive oil
1 large red pepper - cut into strips
½-1 tsp ground toasted cumin
450 g leeks - thinly sliced
150 g spinach leaves
3 tbsp pine nuts
5 large eggs
1 tbsp fresh basil - chopped
1 tbsp fresh flat-leaf parsley - chopped
Pinch salt & ground black pepper

To serve:
Bunch watercress
50 g Parmesan cheese

METHOD

Heat a frying pan and add oil.

Add the red pepper and cook over a medium heat, stirring occasionally, for 6-8 minutes, until soft and beginning to brown.

Add half of the cumin and cook for another 1–2 minutes.

Stir in the leeks, then part-cover the pan and cook gently for about 5 minutes, until the leeks have softened and collapsed. Season with salt and pepper.

Add the spinach and cover. Allow the spinach to wilt in the steam for 3-4 minutes, then stir to mix it into the vegetables.

Add the pine nuts.

Beat the eggs with salt, pepper, the remaining cumin, basil and parsley.

Add to the pan and cook over a gentle heat until the bottom of the frittata sets and turns golden brown.
Place a large plate over the frying pan and turn upside down.

Place the empty frying pan back on the heat and allow the frittata to slip from the plate back into the pan in order to cook the other side until set and golden.

To serve – cut the frittata into wedges and serve warm, garnished with watercress and sprinkled with Parmesan.

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