Spinach & Leek Frittata
Over a year ago
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Ingredients
- oil spray
- 250g baby spinach leaves
- 1 whole fresh leek. ends trimmed. thinly sliced
- 6 eggs. lightly beaten
- 2 tsp cornflour
- 100ml skim milk
- 2 Tbsp grated Parmesan cheese
Accompaniment
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Description
Quick and easy, low point lunch
Method
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1
1. Preheat oven to 180*C. Spray a 20cm square non-stick cake tin or dish with oil. Line base with baking paper.
2. Cook spinach in boiling water for 30 seconds, or until just wilted. Drain and squeeze out any excess water. Allow to cool, then roughly chop.
3. Cook leek for 3 minutes in same cooking water. Drain and allow to dry. Scatter spinach and leek into bottom of dish.
4. Beat eggs with cornflour and milk. Season well with salt and pepper. Pour this mixture over vegetables, pressing down with the back of a fork. Scatter over cheese and bake for 20 minutes, or until risen and golden brown.
5. Remove from oven and allow to cool for 10 minutes, then turn out. Serve warm, cut into wedges, with a green salad.
Serves 4 / 3 points
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