3 to 4
Easy
30 minutes
30 minutesPreheat the oven to 190ºC.
Place the spinach in a large bowl then cover with boiling water and leave to wilt. Drain well and, when cool enough to handle, squeeze out the excess moisture. Gently soften the onion in the olive oil, until pale golden.
Stir in the garlic and mushroom then add a little more oil. Cook until the mushroom is just tender. Stir in the spinach and season to taste. Allow to cool. Mix with the beaten egg and ½ cup Parmesan. Check seasoning.
Turn into a 20-cm baking pan lined with baking paper. Sprinkle over the breadcrumbs and remaining Parmesan then drizzle with oil and bake for 20 minutes, or until the eggs are set and the top is crisp and browned.
Cook’s tip: Add chopped pancetta before baking and serve with a tomato salad.
Per serving: 1327.7 kJ, 16.3 g protein, 17.8 g, 17.4 g carbs
