Support, guidance & advice for todays primary carers
Maggie Beer’s Spinach Frittata
Article by
Maggie Beer
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Maggie Beer shares a recipe from her new book, Recipes for Life with the Australian Carers Guide.
A quick and easy recipe that gifts beautiful flavour and a vibrant green colour.
Prep time: 15 minutes
Cooking time: 30 minutes
Skill level: easy
Serves: 10
Spinach Frittata Ingredients
4 Eggs
165ml Cream
125g Spinach frozen, defrosted, excess water squeezed out
85g Onion, diced
15g Butter, salted or unsalted
5ml Extra virgin olive oil
15g Parmesan, finely grated
60g Ricotta cheese
1g Pepper, white
1.5g Salt
15ml Lemon juice
Spinach Frittata Method
Preheat the oven to 140°C then grease and line a baking dish with baking paper.
Over medium heat, melt butter in a large frying pan, when the butter begins to bubble and turn nut brown add the extra virgin olive oil followed by the onions and cook until soft then set aside.
Whisk together the eggs and cream, then add the parmesan and ricotta cheese, and whisk to combine. Season with salt and pepper then pour the mix into the lined baking dish and set aside while you prepare the spinach.
Ensure the moisture has been squeezed from the frozen, defrosted spinach. Place the spinach in a food processor with the onions and lemon juice then blend until smooth.
Swirl the spinach through the egg mix to achieve a ripple effect then place in the oven to bake.
Remove from the oven and leave the frittata to cool for 15 minutes before cutting and serving.
For more recipes from Maggie Beer Foundation visit her website here.
Comments
Dear Maggie,
Just an FYI of an inconsistency to help other readers.
The photo appears to have tomatoes in it and the method mentions spring onions, coriander, and sweet potato but none of these are in the ingredients list.
No cooking time included in method…?? Methinks mayhaps this isn’t a Maggie mistake!
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