Spring frittata

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (11)

500.00 g spinach
sunflower oil — or butter, for frying
2.00 leeks — chopped
4.00 courgettes — sliced
60.00 ml stock — chicken
sugar — pinch
salt and freshly ground black pepper
2.00 eggs — large
125.00 ml fromage frais
30.00 ml parmesan cheese — freshly grated
30.00 ml breadcrumbs — white
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Method:

Steam spinach in a little water until just wilted. Drain and chop.
Heat butter and oil and sauté leeks and baby marrows for 3 minutes. Add stock (use a cube) and sugar and cook until just soft.
Add spinach, season and remove from stove.
Mix eggs and fromage frais and stir into mixture. If you have a pan that can go into the oven, leave mixture in it. Alternatively, transfer to an oven-to-table dish.
Sprinkle with Parmesan cheese and breadcrumbs and bake in a preheated 180 ºC oven until set, 20 minutes. Serve as a vegetable, side dish or as a light main course with a salad.
This is more like a crustless quiche than a frittata. It’s wonderfully easy and delicious hot or cold.



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