SPINACH AND GOAT’S CHEESE FRITTATA

Serves 4

200g baby leeks, finely chopped
4 spring onions, finely chopped
125g baby leaf spinach
6 large eggs
4 tbsp sparkling water
125g goats cheese
Chopped chives, salt and pepper

Fry the leeks and onions until soft in the olive oil, add the spinach and cook for 2 minutes. Whish together eggs, water and seasoning. Chop the goats cheese and add to the egg mixture along with the spinach and leeks. Line a cake form with grease proof paper and pour the mixture into it. Bake in a pre-heated oven for 25-20 mins or until firm.