Also known as crustless quiche, frittata can be rounded out with a crisp salad and some crusty bread. This one is vegetarian friendly
|8 bunches||Spinach, approximately 350g bag|
|1 small||Onion, finely chopped|
|¾ cup||Grated cheese, tasty cheddar|
|1 Tbsp||Chopped fresh herbs, such as parsley and chives|
|1||Lemon, zest of|
|4||Tomatoes, ripe, seeded and chopped|
|2 Tbsp||Breadcrumbs, made from stale bread|
|1 Tbsp||Parmesan cheese, grated|
- Heat the oven to 180C. Lightly grease a 20cm baking dish. (Choose a ceramic or pyrex ovenproof dish so the frittata cooks evenly.)
- Remove the stems from the spinach and wash the leaves well. Heat a medium-sized frying pan, and add the spinach with just the water that is clinging to its leaves and cook over a medium heat, stirring, until the spinach has wilted, about 60-90 seconds. Cook the spinach in batches to prevent overcooking. Set spinach aside in a colander to drain well.
- In the spinach pan, melt the butter over a low heat, add the onion and cook for 5 minutes, until soft.
- Whisk together the eggs, milk, cheese, herbs and lemon zest. Season well with salt and freshly ground black pepper.
- Squeeze any excess moisture from the wilted spinach and chop coarsely. Add to the egg mixture with the onion and tomatoes.
- Pour into the prepared dish. Combine the breadcrumbs and parmesan cheese and sprinkle over the top.
- Cook for 20-25 minutes until golden and just set. Leave for 10 minutes before serving.
Make a change
- Use a 350g packet of frozen spinach leaves. Thaw and drain well, then place spinach in a frying pan with a knob of butter and dry off over a high heat.
- Fresh dill is a delicious addition or use 2 tsp chopped fennel fronds.
- Don’t omit the lemon zest, it’s the secret ingredient that adds a really fresh flavour.