CATALAN STYLE SPINACH & ZUCCHINI FRITTATA

This frittata is very simple and I really like it with the Catalan style spinach, which is a traditional recipe to eat your spinach with pine nuts and sultanas. I love them this way and with the addition of the zucchini, it turns into a very delicious frittata. Add a salad and you will have an easy and healthy dish. 😋😋

Ingredients

2 zucchini

3 cloves of garlic, crushed

300g baby spinach leaves

1 cup sultanas

1/4 cup pine nuts

7 eggs

olive oil

salt & pepper

200g grated parmesan

Method

Cut the zucchini into very fine slices - I used a mandoline.

Put a large non-stick frying pan on medium-high heat. Add a bit of olive oil and the add the zucchini. Mix well and cook stirring at a times for about 5-8 minutes or until quite soft.

Add the garlic and cook for a further couple of minutes.

Transfer to a bowl and reserve.

Reduce the heat to medium-low and in the same frying pan add the pine nuts and the sultanas with a bit of oil.

Cook, stirring all the time until the pine nuts are light golden brown and the sultanas have puffed up - 2-3 minutes.

Add handfuls of spinach, a few at a time and stir with the nut mixture until the spinach has wilted.

Keep adding all the spinach until you have used the whole lot.

Add the zucchini to the mixture and season with salt and pepper. Mix well.

Preheat the oven to 200C.

In a large bowl, whisk the eggs and add a bit of salt and pepper to taste.

Add the spinach mixture to the egg and mix well.

Add a bit more oil in the same frying pan and pour in the egg mixture. Cook at a low-medium heat until the egg starts to bubble in the middle of the pan.

Sprinkle the grated parmesan on top of the pan.

Bake in the oven for about 10 minutes or until the cheese is golden brown.

Cut into triangles and serve.

Serves 4-6

Here it was served with a Tomato & Cucumber Raita. The raita was a recipe from the cookbook Simple from Ottolenghi. I changed the recipe a bit - the fresh green chilli paste has preserved lemons, and unfortunately I don't like them. I put the rind of a normal lemon instead. Another delicious vegetarian meal