Spinach & Herb Bake with Tomato Salad

Name: Spinach & Herb Bake with Tomato Salad
Total time: 55 min
Yield: 4 servings
Ingredients: 8 whole Eggs; 250 g Baby spinach; 50 g Fresh parsley; 25 g Fresh dill; 70 g Spring onions; 2 cloves Garlic; 3 tbsp Olive oil; 0.75 tsp Salt; 0.25 tsp Black pepper; 250 g Cucumber; 300 g Tomato; 1 whole Lemon; 4 whole Pita breads

An herb-filled egg bake with crisp cucumber salad and warm pita for a substantial meat-free plate.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggs8 whole
Baby spinach250 g
Fresh parsley50 g
Fresh dill25 g
Spring onions70 g
Garlic2 cloves
Olive oil3 tbsp
Salt0.75 tsp
Black pepper0.25 tsp
Cucumber250 g
Tomato300 g
Lemon1 whole
Pita breads4 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Eggs and wheat. Check pita labels.

Method

Prepare the greens

Heat oven to 190°C (375°F). Wash all produce and dry herbs well. Roughly chop spinach; finely chop parsley, dill, spring onions and garlic. Heat 1 tbsp oil in a skillet. Cook spinach and spring onions for 3–4 minutes until wilted and excess water has evaporated, add garlic for 30 seconds, then spread on a plate to cool for 5 minutes.

Bake

Oil a 23 cm round baking dish with 1 tbsp oil. Beat eggs with half the salt and pepper. Stir in the cooled spinach mixture, parsley and dill. Pour into the dish and bake 25–30 minutes, until the centre is set and reaches 74°C (165°F). Rest for 5 minutes before cutting into four wedges.

Make salad

Dice cucumber and tomatoes. Toss with remaining 1 tbsp oil, remaining salt and 1 tbsp lemon juice. Keep any extra lemon for wedges.

Warm bread and serve

Warm pitas on a tray in the oven for the final 3–4 minutes of baking. Serve one bake wedge per person with salad and one pita cut into triangles.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

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