Spinach frittata

• doses: 4 servings

Ingredientes

8 bunches Spinach, approximately 350g bag (Main)

25 g Butter

1 small Onion, finely chopped

2 Eggs (Main)

1 cup Milk

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

Instruções

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.