Baked Spinach Frittata

It’s getting cold outside, but luckily you can harvest spinach! Here is an idea for a tasty dish you can have for breakfast or lunch, warm or cold, and it’s also a great way to get kids to eat spinach.

For a family frittata you will need:

5 big handfuls of fresh spinach, cleaned and chopped (or 3 handfuls of frozen spinach)

3 eggs

250 gr ricotta or cottage cheese

3 tbsp olive oil for the mixture + 1-2 tbsp for the spinach

½ cup self-raising fleur

½ cup hard grated cheese (gouda, manchego, any other kind you like)

Salt and pepper to taste

Method:

- Pre-heat your oven to180°C, or 350°F.

- Heat 1-2 tbsp of oil in a pan and add the chopped spinach, cook until the spinach wilts and the liquids evaporate.

- In a big bowl, mix all the other ingredients according to the order on the list, after the spinach cooled a bit, mix in the spinach last.

- Transfer to an oiled oven pan, I used a rectangular glass pyrex measuring 25X17 cm.

- Bake for about 30 mins.

Tip: this mixture works great as muffins too! Use an oiled muffin pan and bake for about 20 minutes, depending on the size of the muffins, it’s best to check after 15 mins to make sure the frittata is set but not too dry.