I’ve been wanting to use spinach in an untraditional way more often in my cooking. I like spinach stew cooked the Lebanese way, but I also love spinach in quiches, frittatas, casseroles and on pizzas. For the following recipe I used frozen spinach instead of fresh spinach just for the convenience, but frankly you wouldn’t tell the difference. Frozen spinach is just as good and nutritional as fresh spinach and if you can incorporate it in your daily cooking then you’ll be doing yourself a favor. Spinach is very rich in iron, antioxidants, and vitamins A & C. When using spinach try to steam it or microwave it instead of boiling it. Boiling spinach will reduce its nutritional value (especially the folic acid it contains) by half.
Ingredients (will make 10 mini frittatas)
– 3 eggs
– 3/4 cup cream
– 1/4 cup milk
– A pinch of nutmeg
– 75g of spinach
– 1 cup of shredded cheese (I used Gruyère)
– A bunch of fresh thyme leaves
– Salt and pepper
1. Preheat the oven to 350F.
2. If using fresh spinach, wash it well and either steam it or boil for a few minutes, just enough to soften the leaves. If using frozen, soak the spinach in hot water for a few minutes and then drain and use as cooked spinach.
3. Whisk all the ingredients in a bowl.
4. Spray a cupcake or muffin tray with oil and then scoop the mixture into the molds almost 3/4 of the way.
5. Cook in the oven for 20 minutes and for a golden top, broil for an extra few minutes.
Enjoy with a green rucola salad or green lettuce salad.