Spring frittata

Other
 


 
 

Ingredients

 
  • 500
    g
    spinach, washed and stalks removed
  • butter and sunflower oil for frying
  • 2
    leeks, chopped
  • 4
    baby marrows, sliced
  • 60
    ml
    chicken stock
  • pinch sugar
  • salt and milled pepper
  • 2
    large eggs
  • 125
    ml
    fromage frais
  • 30
    ml
    freshly grated Parmesan cheese
  • 30
    ml
    fresh white breadcrumbs
Servings: Change Serving
 
 

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.
 

Read more on: steam  |  bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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