This week as part of Wonky Meets, I caught up with Sinéad Delahunty and she shared this gorgeous recipe! You can read the full interview here. What Sinéad has to say about her Red Pepper, Spinach and Brie Frittata;
Frittatas are just magic when you’re starving and very short on time. I also love them after a
tough training or gym session. They are brilliant for using up any leftover vegetables or meat
from a roast dinner.”
Red Pepper, Spinach and Brie Frittata
heat with the lid on. Blanch for 10 minutes or until tender. Strain and rinse the turnip
with cold running water until fully cool. Set aside for later.
to cook until the spinach wilts, return the onion and pepper to the pan.
mixture and cook for 2 minutes.