24 Nov 2013

SC#34 | Courgette and spinach frittata


More Abel & Cole stuff yay! In my box were a few courgettes and the LARGEST bunch of spinach I have ever seen. I figured all green things must fit well together... and would taste good with a bit of eggy protein... and cheese... hence the frittata! It was actually the first I made, and I'll be adding it to my lost of staples as it is a very good lunch box option, and tastes good both hot and cold.

Courgette and spinach frittata
Serves 4
- 2 courgettes
- a big bunch of spinach (it's difficult to know how to measure spinach...)
- half an onion
- 5 eggs
- cheese such as cheddar or gruyère, quantity to your liking
- salt and pepper
- nutmeg
- herbes de provence or italian herbs

First, preheat your oven to 180°C. rince and slice your courgettes and boil them in salted water until soft (10-15 mn.) While you do that, rince, drain and tear your spinach leaves in edible-sized pieces.

Once the courgettes are done, drain them and fry them in a pan on medium heat with a little oil and onions for a few minutes. Add the spinach and cook, mixing often, until the spinach has wilted.

In the meantime, mix your eggs with salt, pepper, nutmeg, herbs and half the cheese. Once the vegetables are done, transfer them to a greased ovenproof dish. Pour in the eggmix until it about covers your vegetables. Top with the rest of the cheese and cook in the oven until set and golden on top (check often, but it took about twenty minutes for me.)

Eat warm or let cool out to have as a packed lunch... Mostly, enjoy it!


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