Spinach frittatas

I found this recipe in an ad on my Facebook page (for once, my Facebook ads actually turned out something that interested me): http://www.opsm.com.au/eyeamhealthy/recipes

I decided to give it a go on a Monday night I wanted to pre-prepare some lunches without spending too much time in the kitchen. I didn't really fine-read the method before getting the groceries, and I realised a bit too late that it was a little too laborious for my liking, involving lots of zesting and wilting and chopping and beating and what-not. The OPSM guys promised it should take only 15 minutes to prepare - but for me it took at least 30... But then again, I'm such a slow-poke in the kitchen.  Also, you want to save this one for a day you are in the mood for doing large amounts of dishes: My kitchen was soon swimming in colanders, baking bowls, saucepans and bits of floppy spinach. 

Anyway, the frittatas turned out pretty well, and now I'm happy to have my lunches sorted for the rest of the week. Also it doesn't hurt to know that these frittatas are good for your eyes, especially if you spend a large part of the day staring at a screen. 

It's also such an improvement to see that something containing three types of full-fat cheeses is marketed as a healthy option!  

This is my take on the recipe. 


Ingredients:
1 small zucchini
120 g (1 bag) baby spinach leaves
1 teaspoon sea salt
375 g ricotta cheese
100 g grated Parmasan
2 green shallots
2 cloves garlic
20 g fresh dill
zest of 1 lemon
2 large eggs
85 g crumbled feta 



Method:

• Grease 12 muffin-cups with oil.
• Grate the zucchini. Combine the zucchini with 1 teaspoon of salt in a colander and let sit to drain for 15 minutes.  Squeeze out as much liquid as possible using a spoon. 
• Steam spinach in 1/4 cup of water in a saucepan for a couple of minutes until floppy-looking. Then drain and set aside. 
• Beat the eggs well. 
• Combine ricotta, half of the Parmasan, feta, shallot, garlic, dill and lemon zest. Then stir in the beaten eggs, zucchini and the spinach. 
• Divide the mixture into the muffin-cups and bake for 35 minutes. 
• Sprinkle with  the remaining Parmasan and return to the oven until the cheese has melted. In my oven, it took roughly five minutes.  
• After removing from oven, allow the frittatas to cool down so they set. 

PS: Thanks to everyone who still keeps visiting my blog, even though it's updated once every leap-year... I can't promise that my presence here will be any less erratic, but I might pop by when I feel a sudden urge to blog. Sorry about not having answered comments recently!