Spinach Egg Frittata with Soy Sesame

Halve the lemon and juice it to yield about 2 tablespoons of fresh lemon juice. Set aside.

Crack eggs into a mixing bowl, add salt and black-pepper, and whisk vigorously until pale and slightly fluffy, about 1 minute. Set aside.

Heat butter in a 9-inch oven-safe frying-pan over medium-high heat until it foams and begins to turn golden.

Add diced yellow-onion and sliced garlic to the pan. Sauté, stirring with tongs, for 2 minutes until fragrant and slightly softened.

Add spinach directly from frozen if using — or fresh — and toss with tongs for 1-2 minutes until fully wilted and any moisture has evaporated.

Pour the whisked eggs evenly over the vegetables. Let them sit undisturbed for 30 seconds, then gently stir the edges toward the center with a spatula, tilting the pan to let raw egg flow underneath.

Continue cooking on medium-high heat for 3-4 minutes until the bottom and edges are set but the center is still slightly glossy.

Transfer the pan to an oven preheated to 180°C (350°F) and bake for 8-10 minutes until the frittata is fully set and the top is lightly golden.

Remove from oven and let the frittata rest in the pan for 3 minutes.

While it rests, combine soy-sauce, sesame-oil, and lemon juice in a small bowl and whisk until emulsified.

Slide the frittata onto a plate or serve directly from the pan. Drizzle the soy-sesame sauce over the top in a zigzag pattern.

Slice into wedges and serve immediately while hot.