Spinach & leek frittata
1 hr 10 min
Perfect for a brunch party. Serve warm with wedges with some slow roasted tomatoes and salad or cold cut into small squares as finger food.
Calorie controlled cooking spray
250 g, baby leaf
1 medium, medium, about 200g, sliced thinly
Egg, whole, raw
6 medium, raw, beaten
2 teaspoon(s), level
2 tablespoon(s), grated, freshly grated
1 teaspoon(s), sea
- Preheat the oven to 180°C, Gas 4. Spray a 20cm square or 21cm round non-stick cake tin with the cooking spray and line the base with non-stick baking parchment. Blanch the spinach in boiling water 2 minutes until wilted, then drain and squeeze dry (or cook in the microwave according to pack instructions). When cool, chop roughly.
- Blanch the leek in boiling water for 3 minutes, then drain and press dry also. Scatter both vegetables into the base of the cake tin.
- Beat the eggs with the cornflour, milk and seasoning then pour over the vegetables pressing them down with the back of a fork. Scatter over the cheese then bake for about 18-20 minutes until risen and golden brown.
- Remove and cool for 10 minutes then turn out. Serve warm in wedges, or cool completely and cut into small squares.NB. Vegetarians should use vegetarian parmesan.