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Crusty pan-fried beans with creamy kale polenta

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Crusty pan-fried beans with creamy kale polenta

15 minutes

Caldo verde soup with ricotta and garlic baked potato

Sausage recipes

Caldo verde soup with ricotta and garlic baked potato

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Creamy mushrooms and spinach on toast

Mushroom recipes

Creamy mushrooms and spinach on toast

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Carb-conscious kale-and-chorizo muffins

Egg recipes

Carb-conscious kale-and-chorizo muffins

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Kale-and-herb barley bowl with poached egg

Egg recipes

Kale-and-herb barley bowl with poached egg

35 minutes

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Fish recipes

Fish-and-kale pie with sweet-potato topping

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Creamed spinach with smoked chilli-yoghurt

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Anchovy recipes

Steak with anchovy-spinach sauce and matchstick fries

30 minutes

Spinach, chickpea and bacon salad

Bacon recipes

Spinach, chickpea and bacon salad

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Spinach-and-cheese

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

Spinach-and-pistachio pesto

Dip recipes

Spinach-and-pistachio pesto

Organic Bright Lights spinach frittata

Breakfast recipes

Organic Bright Lights spinach frittata

15 minutes

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Organic Bright Lights spinach frittata

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 T Woolworths Ayrshire salted butter
10 Woolworths organic eggs
Sea salt and freshly ground black pepper, to taste

For the topping:

1 t butter
5 leaves Bright Lights spinach or swiss chard, chopped
300 g organic spinach, chopped
¼ cup coriander, roughly chopped
¼ cup Italian parsley, roughly chopped
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Heat the butter in a large, nonstick pan over a medium heat.
Whisk the eggs, salt and pepper. Pour the egg mixture into the pan and cook, gently moving the mixture with a spatula, for 5 minutes. Finish in the oven for 10 minutes, or until puffed up and golden.
To make the topping, heat the butter in a pan over a medium to high heat. Sauté the spinach and herbs with the salt and pepper for 5 minutes, or until tender.
To assemble, flip the frittata onto a plate and top with the spinach mixture.

Cook’s note: Serve with charred sourdough.

Discover more tasty breakfast recipes here.