When you are watching the calories, which I do from time to time - usually after the holidays or a ‘big’ weekend - this is just the ticket! All the goodness of eggs and spinach but with no pastry to up the sat fat and calorie count. But I promise you, there is no compromise on taste!
KITCHEN TIME: 10 mins prep, 25 mins cooking
300ml semi-skimmed milk
200g spinach, washed
100g red onion, small dice
1 tsp olive oil
2 tbsp wholemeal flour (or for GF use ground almonds)
½ tsp chilli flakes (optional)
50g Parmesan, grated
PREP TIP: To cook this I use a deep rectangular tray (20cm x 15cm approx.) and cover the entire interior with one piece of baking parchment (make sure it comes up higher than the top of the tin). When cooked and cooled you can just lift the whole thing out. Alternatively, just use a lined, round cake tin.
METHOD: Preheat the oven to 200˚C. Whisk together the milk and eggs in a jug. Wilt the spinach on a low heat in a large frying pan and squeeze out any excess water with the back of a spoon, place in a large bowl. In the same pan fry the diced red onion for a couple of minutes in a drop of olive oil. Sprinkle the flour or ground almonds over the onions to coat and then add to the bowl with the spinach. Now pour the egg mix into the bowl and add the chilli flakes, season well with salt and pepper and stir everything together. Pour the mixture into a prepared tin (see Prep Tip), top with the grated Parmesan and bake for 25 minutes. Leave to cool slightly and then cut into 6 squares, then cut each square into two triangles or if you’ve used a round tin, cut into slices like a cake.
SERVING TIP: This is lovely eaten warm but can also be kept in the fridge for up to 2 days, a great option for packed lunches and picnics. Some moisture can escape after a while so store in a Tupperware with a layer of kitchen roll underneath.
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