Read on for my recipe for spinach frittata
Let’s get healthy with this super simple spinach frittata which makes a great lunch with a salad on the side or as a light supper dish maybe with a bowl of soup first if you are feeling rather hungry in the evening. This is a recipe for one person so just double things up for more portions.
Spinach is good for you, just look at Popeye! Well don’t that was all a hoax anyway, but spinach is really good for you and you don’t really want to look like a pipe smoking uber armed cartoon figure anyway.
I have really gone for the health kick with this recipe and used cottage cheese which is a good source of protein. This spinach fritatta is low in the carbohydrate department and packed with flavour and goodness. The addition of all those pine nuts, pepitas and sunflower seeds don’t just add crunch and texture but pack a punch with more protein too.
Eggs are always such a great standby, whether you are frying them, scrambling them, making omelettes or getting all fancy with souffles and the like they are a kitchen must have. I always but free range eggs but even these aren’t as good as the eggs we used to get from our own hens.
Chickens and eggs
Our hens were very much free range and used to roam around the garden as they keep the slugs down. Keeping the slug population under control was good but crapping all over the patio wasn’t. There was also the nightly hassle of rounding them up to get them into their hen house and out the way of Mr Fox who was a frequent visitor. Usually they would lay their eggs in their nesting boxes but sometimes they’d like to go native and have a stash of eggs under a hedge. Always fun doing an egg search every few days to find the missing ones.
So anyway back to this super easy spinach frittata, it really is the simplest thing to make and tastes wonderful as well as being healthy, so give it a go.
- 2 handfuls fresh spinach
- 2 eggs
- 2 tbasp cottage chese
- 1 tbasp grated parmesan cheese
- pinch of ground nutmeg
- salt and pepper to taste
- 1 tbsp mixed pine nuts pepitas and sunflower seeds
- Preheat the oven to 190C
- Quickly steam the spinach for 1 minute then chop roughly
- Mix with the eggs and all other ingredients and pour into an oven proof dish
- Sprinkle on the parmesan cheese
- Bake for approximately 30 minutes
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