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SERVES 4
2 red peppers, deseeded and cut into large chunks
3 tbsp olive oil
¼ tsp crushed dried chillies
2 garlic cloves, crushed
320g/11oz spinach
6 eggs
½ tsp dried oregano
salt
4 dessert bowls of salad, to serve
Preheat the oven to 200°C/400°F/Gas 6. Put the peppers in a large baking dish and drizzle with 1 tbsp of the oil. Season with salt, sprinkle with the chillies and toss well. Roast for about 20 minutes until tender. Heat the remaining oil in a 23cm/9in frying pan with heatproof handle and gently fry the garlic for 1 minute. Add the spinach and fry for 3–4 minutes until tender and wilted. Drain any excess liquid from the pan, then stir in the peppers. Beat the eggs with the oregano and season with salt, then pour them over the vegetables, stirring briefly so that the eggs spread through them. Cook gently for about 10 minutes, pulling the edge of the frittata away from the pan as it sets and letting the uncooked egg run underneath. Preheat the grill. When the frittata is firm but still moist on top, place it under the grill and cook for about 5 minutes until set and golden. Serve hot or warm with side salads.