A simple Swede and Spinach Frittata with Brown Onion and Rosemary.
For lunch yesterday I prepared this simple swede and spinach frittata with brown onion and beautiful aromatic rosemary. I love the delicately sweet and earthy flavor of the swede, and its light and delicious texture. A sprinkling of parmesan would add a tasty addition to this dish, I simply left it out as I had used it all for dinner the night beforehand. The perfect light lunch for two!
a large swede, peeled and sliced in to rounds about 1/2 cm thick
a handful of spinach,
roughly chopped a brown onion, sliced in to rounds
4 free range eggs
3 sprigs of rosemary, thyme and sage would also work well
a drizzle of extra virgin virgin olive oil
sea salt & pepper
Preheat the oven to 180 C, and grease an oven proof skillet, a cake tin would work well also. Place the slices of swede in to a large saucepan, and cover with salted water. Bring to the boil, and simmer for 8-10 minutes or until almost cooked. Drain, and leave to cool slightly.
In a small bowl, lightly whisk the eggs with a pinch of sea salt and pepper. Once cool enough to handle, arrange enough swede slices to cover the bottom of the skillet. Top with the spinach, and then arrange the remaining slices of swede on top. Top with the slices of onion, and rosemary, and then carefully pour the egg mixture in and around the vegetables.
Place in the oven to bake for 25 minutes or until golden, and cooked through. Serves 2. *gluten free *grain free *dairy free *vegetarian
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