Star of the Month: Spinach

Come winter or summer, it’s the vegetable that never stops giving. Make use of this easy-to-grow and find staple.

The Basics

  • Spinach is easy to prep and clean. Simply cut and remove the large middle stem. Roughly chop the remaining leaf and place in a colander. Wash leaves thoroughly and pat dry with a paper towel.
  • For baby and young leaves, you do not need to remove the stem.

Recipe of the Month: Mini Frittatas

Image: Gemma Garman

Makes 6

You will need:

  • 4 eggs
  • 2 tbs milk
  • Salt and pepper, to taste
  • 2 tsp olive oil
  • ½ onion, finely diced
  • 1 tsp garlic, crushed
  • 1 chili, finely chopped
  • 2 cups spinach, chopped

Directions:

  1. Grease a muffin tin with non-stick spray or butter and pre-heat oven to 160°C.
  2. In a measuring jug, beat eggs, milk, salt and pepper until combined. Set aside.
  3. Heat a medium-sized pan and add olive oil.
  4. Add onion, garlic and chili and fry for a minute, stirring occasionally.
  5. Add spinach and stir through until slightly wilted. Remove pan from heat.
  6. Divide the spinach mixture between six muffin holes.
  7. Pour the egg mixture equally between each muffin hole and place the muffin tin in the oven. Bake for 25 – 30 minutes.

More Recipe Ideas:

  • Spinach, mushroom & sundried tomato pasta
  • Spinach & feta quiche
  • Spinach & basil pesto

For more healthy recipes…

Check out Nikita Singh’s blog here or have a look at her past recipes on our site here

Follow Nikita Singh @nikitasinghstylist on social media

Nikita is a food writer, stylist & recipe developer based in Johannesburg.

2 thoughts on “Star of the Month: Spinach”

  1. I used very young spinach leaves in a mixed salad of tomatoes, apple slices, carrot slices, onion. I even put in fennel leave, served it with a salad dressing. Why always cook all the young and tender veggies.

    Reply

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