Nutty Spinach and Mushroom Fritatta by Jenny, Paignton Devon

Ingredients:

• 250 g young spinach leaves
• Small bunch of fresh parsley
• 2 tablespoons olive oil
• 1 small onion
• 350 g small closed cup mushrooms
• 75 g roasted cashew nuts
• 5 Eggs
• black pepper an salt
• 85 g Cheddar or Parmesan cheese

Preparation Time:

5 min

Cooking Time:

15 min

1. Preheat grill. then rinse and druy the spinach and parsley, chop enough parsley for 2 tablespoons and set aside.

2. Heat oil in Large Pyrex frying pan, dice onion, fry over a moderate heat.

3. Quarter the mushrooms add them to the onion, stir and fry for a further 3-4 mins.

4. Add spinach, stir for 3-4 mins until leaves have wilted and liquid has evaporated. Stir in cashhews and reduce heat to low.

5. Break five eggs into a bowl and add 2 tablespoons of cold water and chopped parsley, add salt and pepper and beat together.

6. Pour eggs mixture into the frying pan and cook for 5 mins until the egg is just set and golden underneath, lifting the edges to let the uncooked egg run underneath.

7. Grate he cheese and sprinkle over the topand grill for a further 2-3 minutes, until golden.

Serve with crusty bread and butter, and tomato salad...