Wild Mushroom, Tomato & Spinach Flan
Wild Mushroom, Tomato & Spinach Flan
Serve this dish with fresh, crispy leafy greens for further nourishment.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 9 organic eggs
- 1 small handful of basil leaves, roughly chopped
- 2 tbsp extra-virgin olive oil
- 1 small red onion, diced
- 2 garlic cloves, peeled and minced
- 1 cup button mushrooms, sliced
- 4 bunches baby English spinach leaves
- 80g goat’s cheese, crumbled
- Large pinch Celtic sea salt
- Freshly ground pepper to taste
Method
- Preheat grill to high heat. In a large bowl, whisk together the eggs and salt and pepper. Add the basil and stir to combine.
- Place olive oil in a large, oven-proof frying pan over medium-high heat. Add the onion and stir occasionally for 5 mins or until the onion is translucent.
- Add the garlic and mushrooms and sauté for a further 3 mins. Add the spinach and once wilted, pour the egg mixture over the top and add the goat’s cheese. Cook over medium-high heat for 5 mins.
- Remove saucepan from the heat and place under the grill for 3 mins or until the top of the eggs is set.
- Remove and allow to cool slightly before dividing into slices. Serve.
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