frittataI just finished watching a video posted by a friend on Facebook that left me with a huge lump in my throat. Set to a melancholic song, old photographs of a family — children, grandchildren, marriages, births, deaths — slowly passed before my eyes. Each one full of emotion. Each one telling a story. A meaningful story.

From the glowing smile of a new bride, to the bittersweet contemplation of an old woman at a hospital, holding a newborn child.
Two-and-a-half minutes later, all of that beauty, those stories and precious moments, were gone from my screen. As though a metaphor for the quick passing of the days of our lives.
Makes me think of that wonderful George Harrison song, All Things Must Pass.
As you can imagine from the tone of this post, it was an emotional weekend. When things are not going as I would wish, love and faith always manage to do a tremendous amount of good. In fact, that combination has literally worked miracles for me.
I enter this new week full of gratitude and renewed strength.
And with that little bit of inspiration, here is your recipe of the day:

Tomato, Spinach & Mozzarella Frittata
Serves 4

  • 1 ½ tbsps olive oil
  • 2 cloves of garlic, finely sliced
  • 6 eggs
  • 1 ½ tsps oregano
  • fleur de sel & freshly-cracked pepper
  • 1 ball of mozzarella (125 g), torn into small pieces
  • 150 g baby spinach
  • 2 tomatoes, finely sliced

Heat the olive oil in an ovenproof frying pan of about 24 cm and gently sweat the garlic for about 2-3 minutes. Whisk the eggs with the oregano and a little salt and pepper. Stir in the mozzarella. Increase the heat and add the spinach to the pan, stirring just until it wilts. Add the eggs, lower the heat and allow the frittata to cook for about 10 minutes. Shake the pan every now and then and loosed the sides of the frittata with a rubber spatula, pushing them slightly toward the middle. Put the tomato slices on the frittata and allow to continue to cook gently for another 10 minutes or so. Finish the frittata off by placing it under a hot grill for 4-7 minutes. Serve with a salad and fresh bread. Delicious as breakfast, brunch or a quick meatless Monday meal. 


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