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Spinach and Red Pepper Frittata


  • 3 eggs
  • Splash of milk
  • Knob of butter
  • Half a small red onion
  • 1 large roasted red pepper (from a jar)
  • Handful fresh spinach leaves
  • Salt & pepper
  • 2 pinches garlic powder
  • 0 : 10

    Pre-heat the BBQ for 2-3 minutes on a medium heat.

    Peel and finely chop your onion and cut the red pepper into small slices. Add the milk to the eggs and whisk together.

    Add the vine tomatoes to the BBQ Grid.

    Add your Tapas Dishes to the BBQ with the butter divided between them. Once it has just melted, divide the onions between the dishes and cook gently for 1-2 minutes then add the red pepper. Add the spinach to the dishes, season with the garlic, salt and pepper and cook for 1 minute. Pour in the egg mixture between the dishes.

    Cook on a low heat, with the lid on for 3-4 minutes or until the egg has set. Turn out and serve with the roasted tomatoes.