Spinach frittata

Also known as crustless quiche, frittata can be rounded out with a crisp salad and some crusty bread. This one is vegetarian friendly

Ingredients

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

Directions

1. Heat the oven to 180C. Lightly grease a 20cm baking dish. (Choose a ceramic or pyrex ovenproof dish so the frittata cooks evenly.)
2. 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.
3. In the spinach pan, melt the butter over a low heat, add the onion and cook for 5 minutes, until soft.
4. Whisk together the eggs, milk, cheese, herbs and lemon zest. Season well with salt and freshly ground black pepper.
5. Squeeze any excess moisture from the wilted spinach and chop coarsely. Add to the egg mixture with the onion and tomatoes.
6. Pour into the prepared dish. Combine the breadcrumbs and parmesan cheese and sprinkle over the top.
7. 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.