Spinach frit­tata

Try this easy egg dish with a toasted pita.

Glamour (South Africa) - - Work -

What you’ll need

3 tsp co­conut, olive or veg­etable oil 1 Large onion, finely chopped 2 Cloves gar­lic, peeled and minced 1 Slice fresh ginger root, minced 1 tbsp curry pow­der 1 Small jalapeño, minced 8 Large eggs, beaten 2 cups baby spinach, chopped ¹/ 3 cup whole-milk yo­gurt ½ tsp salt

For the gar­nish

2 tbsp full cream yo­ghurt 2 tbsp toasted wal­nuts, chopped. Or al­monds, sliced 2 tbsp unsweet­ened, shred­ded co­conut (toasted, if de­sired) 1 Lime or lemon, quar­tered

The how-to

1 The night be­fore, place a 22cm skil­let over medium-low heat and add 2 tsp oil. Add onion, gar­lic, ginger, curry pow­der, ¹/ 3 cup wa­ter and jalapeño, and cook, partly cov­ered, stir­ring oc­ca­sion­ally, un­til onion is slightly caramelised (20-25 min­utes). Let cool. Mix eggs, spinach, yo­ghurt and salt in a bowl (should look very spinachy). Add onion mix­ture and stir well. Cover and re­frig­er­ate overnight. 2 Heat oven to 180°C. Place skil­let over medium heat and, when it’s hot, add the re­main­ing 1 tsp oil. Add spinachegg mix­ture and cook un­til the edges be­gin to set (one to two min­utes). 3 Trans­fer the skil­let to the oven, cover, and bake un­til mix­ture is com­pletely set and no longer jig­gly (about 20 min­utes). Di­vide into four serv­ings. Gar­nish each with a quar­ter of the yo­ghurt, nuts, co­conut and lime wedges.

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