Archive for March, 2015

Our amazing Kitchen Garden coordinator gifted me all these delicious things.


All I added was 200g feta and 1/4cup of toasted pine nuts.

You will need
1 cup chopped fresh spinach
1/4 cup of toasted pine nuts
200g feta crumbled
1 large spring onion, finely sliced
2 baby zucchinis (1/4 of a regular one) finely sliced
Basil flowers and buds (or leaves if these are unavailable)
5 large mint leaves, shredded
4 large eggs, whisk before you add them
Freshly ground black pepper
Mix everything together in a bowl

Heat a large pan until smoking
Add 1 tablespoon of rice bran oil
Pour in the mixture and spread evenly
Put a lid on
Turn heat to lowest setting
Leave for 5 minutes
Flip frittata on to the lid then slide it back into the pan to seal the other side


Cool for 3 minutes
Slide on to serving dish
Cut like a pizza


Serve with a nice side salad

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