SPINACH AND SPRING ONION FRITTATA

SPINACH AND SPRING ONION FRITTATA WITH TOMATO AND AVOCADO SALAD πŸ₯—
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This is lovely any time of day when the weather is warm … I adapted this from my new read πŸ€—
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Ingredients:- red and yellow pepper finely chopped, 5 spring onions finely chopped, hand full of spinach, 5 large eggs, olive oil, 1 tsp ground cumin, 1 tbsp chopped basil, 1 tbsp chopped parsley (for salads see previous posts).
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Heat oil in pan and cook the peppers over a medium heat for 6/8 mins … keep stirring, add cumin and keep stirring for another’s 1/2 mins.
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Stir in the spring onions, part cover pan and cook gently for 5 mins.
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Add spinach, allow to wilt and mix into vegetables for 3/4 mins.
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Beat eggs with the basil and parsley, add to pan and cook over a gentle heat until the bottom of the omelette sets and turns golden brown.
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Preheat the grill, flash the frittata under this to set the egg on top … cut into wedges and serve πŸ’πŸΌβ€β™€οΈπŸ˜‹