Maggie Beer’s Spinach Frittata

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.