Serves 4
1 x 3 second spray olive oil spray
250g baby spinach leaves
1 leek, thinly sliced
6 eggs, lightly beaten
2 tsp cornflour
100 ml skim milk
2 Tbs grated parmesan cheese
Preheat oven to 180°C. Spray a 20cm square non-stick cake tin with oil. Line base with baking paper.
Cook spinach in boiling water for 30 seconds, or until just wilted. Drain and squeeze out any excess water. Allow to cool, then roughly chop.
Cook leek for 3 minutes in same cooking water. Drain and allow to dry. Scatter spinach and leek into bottom of tin.
Beat eggs with cornflour and milk. Season well with salt and pepper.
Pour this mixture over vegetables, pressing down with back of a fork. Scatter over cheese and bake for 20 minutes, or until risen and golden brown.
Remove from oven and allow to cool for 10 minutes, then turn out. Serve warm, cut into wedges with a green salad.
Grublover comment
This is a great basic recipe which you can change depending on what's in season and what you love to eat - I like to add mushrooms, red capsicum and fresh parsley.
It's also a great recipe for work lunches.
1 x 3 second spray olive oil spray
250g baby spinach leaves
1 leek, thinly sliced
6 eggs, lightly beaten
2 tsp cornflour
100 ml skim milk
2 Tbs grated parmesan cheese
Preheat oven to 180°C. Spray a 20cm square non-stick cake tin with oil. Line base with baking paper.
Cook spinach in boiling water for 30 seconds, or until just wilted. Drain and squeeze out any excess water. Allow to cool, then roughly chop.
Cook leek for 3 minutes in same cooking water. Drain and allow to dry. Scatter spinach and leek into bottom of tin.
Beat eggs with cornflour and milk. Season well with salt and pepper.
Pour this mixture over vegetables, pressing down with back of a fork. Scatter over cheese and bake for 20 minutes, or until risen and golden brown.
Remove from oven and allow to cool for 10 minutes, then turn out. Serve warm, cut into wedges with a green salad.
Grublover comment
This is a great basic recipe which you can change depending on what's in season and what you love to eat - I like to add mushrooms, red capsicum and fresh parsley.
It's also a great recipe for work lunches.
No comments:
Post a Comment