150g/4.5oz Fresh Baby Spinach
1 Small Onion, sliced
Cherry Tomatoes, sliced in half
50g/2oz Shredded Mozzarella
8 Eggs beaten
3/4 Cup Elmlea Double Cream (Heavy Cream)
7 Tbls Parmesan Cheese
2 Tbls Chopped Fresh Basil
Preheat oven 180C/350F.
Butter grease a shallow pie dish.
In a pan fry the sliced onions in a little butter. When they start to soften add the spinach and cook till it just wilts. Turn off heat and leave to cool.
In a bowl combine beaten eggs with cream. Add 2 tbls parmesan cheese, basil, salt/pepper and spinach filling.
Pour filling into prepared pie dish.
In a small bowl combine ricotta with mozzarella and 2 tablespoons parmesan cheese.
Drop spoonfuls all around, top with cherry tomatoes and remaining parmesan cheese.
Bake in oven for approximately 1 hour or until set and golden on top.
Serve on it owns or with Fries, Salad or both. Enjoy!