Baking dish frittata
Photo by Tamara West
If serving the frittata cold remember to season well otherwise it will taste very bland.
|2||Potatoes, medium-sized, cut into 1cm cubes|
|8 bunches||Spinach, about 350g|
|25 g||Butter, plus extra for greasing dish|
|1||Onion, finely chopped, or use 3 shallots|
|¾ cup||Tasty cheese, grated|
|1 Tbsp||Parsley, chopped|
|1||Lemon, zest only|
|1 handful||Cherry tomatoes, cut in half or use canned cherry tomatoes (well drained)|
|1 Tbsp||Parmesan cheese, grated|
- Cook the cubes of potato in lightly salted boiling water until just tender. Keep an eye on them so they don’t overcook and break up. Drain the potatoes and add to the baking dish.
- Wash the spinach, allowing any remaining water to cling to the leaves. Heat a medium-sized frying pan. Place the spinach in the pan without adding more water and cook over a medium heat, stirring occasionally, for 60-90 seconds or until the spinach has wilted. Do this in 3-4 batches to prevent overcooking. Set aside in a colander to drain well.
- Preheat the oven to 180C. Grease a 20cm baking dish.
- Melt 25g butter in the spinach pan and cook the onion for about 5 minutes until soft.
- Lightly whisk together the eggs, milk, cheese, parsley and lemon zest. Season well with salt and freshly ground black pepper. Squeeze any excess moisture from the spinach and chop coarsely. Add to the egg mixture with the onion.
- Pour into the prepared dish, scatter over cherry tomatoes, then sprinkle the breadcrumbs and cheese over the top.
- Cook for 25 minutes until golden and just set in the middle. Allow to stand for 10 minutes before cutting.
A wedge of frittata in crusty bread with a dollop of your favourite pickle makes a yummy, meat-free sandwich.