Spinach and egg bake with tomatoes
For an easy family lunch with basil pesto and baby spinach for enhanced flavour, this egg bake is a delicious, hearty feast
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
dash of rapeseed oil
6 garlic cloves, crushed
4 potatoes, boiled and thinly sliced
8 eggs, lightly whisked and seasoned
2 tbsp basil pesto
2 handfuls of baby spinach
handful of basil leaves
2 tomatoes, quartered
Method
Heat the oil in a large heavy pan over a low heat. Sauté the garlic until it is starting to give an aroma. Lay the potato slices into the pan and pour the egg mixture over them.
Stir the pesto into the eggs almost immediately, creating a ripple affect. Then add the spinach and allow to wilt into the egg as it is beginning to cook.
Cook for five minutes over a gently heat. Sprinkle with seasoning, the basil and tomato then place under a medium grill for a minute or so, to firm up the top of the egg mixture.
Serve in the pan with some crunchy bread and butter on the side.
