100 g (3 1/2 oz) drained Peppadew peppers, roughly chopped
175 g (6 oz) Brie, cut into chunks
salt and pepper
leafy salad, to serve (optional)
Heat the oil in a 25 cm (10 inch), heavy-based frying pan and cook the onion over a medium heat, stirring occasionally, for 5 minutes until softened. Add the spinach and cook, stirring, for 1 minute until wilted. Remove the pan from the heat.
Beat the eggs in a bowl and season with a little salt and plenty of pepper, then pour over the spinach and onion in the pan.
Scatter over the Peppadew peppers and Brie evenly and leave them to settle in the frittata mixture. Return the frittata to a low heat and cook for 3–5 minutes until the base is set.
Place the pan under a preheated medium grill, making sure that the pan handle is turned away from the heat, and cook for 3–4 minutes until the top is golden and set. Serve cut into wedges, accompanied by a simple leafy salad, if liked.