This recipe is great for students, ideal if you're looking for a gluten free lasagne and also good if you just fancy making something yummy at the weekend. Enjoy!
Equipment
- bowl
- fork
- measuring spoons
- frying pan
- spatula
- ovenproof dish
Ingredients
- 8 large eggs
- 125g Parmesan cheese, grated plus a ltttle extra for the top of the dish
- a handful of basil, finely chopped
- a handful parsley, finely chopped
- 4 tablespoons olive oil
- 125g passata/strained tomagtoes or good homemade tomato sauce
- 200g buffalo mozzarella or ricotta salata, grated
- 250g spinach, chopped and stems removed
1
Turn the oven on to 200C/180Cfan. Brush a little oil inside a large ovenproof dish. Crack the eggs into a bowl (fish out any shell if you need to), add the parmesan cheese, basil and parsley and season with salt and pepper. Whisk with a fork.
2
Heat 1 tablespoon of olive oil in a large frying pan, add 3 tablespoons of the egg mixture. Cook over a medium heat for 4 minutes to make a frittata. Using a spatula flip the frittata and cook the other side until lightly golden on both sides.
3
Take the frittata out of the pan and continue until all the oil and egg mixture is used up and you have a stack of frittatas.
4
Cut the frittatas into strips. Put a layer of the tomato passata or tomato sauce on the bottom of the dish.
5
Cover with the frittata strips, then the mozzarella or ricotta salata and a handful of spinach. Continue in this way until you have three layers.
6
Scatter over a thin layer of parmesan cheese to cover the top. Cover with foil and using oven gloves put in the oven for about 20 minutes, until bubbling hot.