Spinach and dill frittata burger

Cooking Vegetarian Spinach and dill frittata burger

Vegetarian burgers become gourmet fare with this spicy frittata version.

Lables: Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 20cm-square (base) cake pan. Line base and sides with baking paper, extending paper 3cm above edge of pan on all sides.
  2. Heat oil in a medium frying pan over medium heat. Add leek. Cook, stirring, for 8 minutes or until soft. Add cumin and spinach. Stir for 1 minute or until spinach wilts. Transfer to a bowl.
  3. Add egg, onion, dill and baking powder to spinach mixture. Season with salt and pepper. Stir to combine. Pour mixture into prepared pan. Bake for 15 to 20 minutes or until light golden and set. Stand 5 minutes. Lift from pan. Cut into quarters, then in half to form triangles.
  4. Serve frittata on Turkish bread with tomato relish, lettuce and mayonnaise.

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1 tbsp olive oil
1 leek, trimmed, halved, washed, sliced
2 tsp ground cumin
50g baby spinach, shredded
6 eggs, lightly beaten
4 green onions, trimmed, sliced
1/4 cup chopped fresh dill
1 tsp baking powder
Chargrilled Turkish bread, spicy tomato relish, lettuce and mayonnaise, to serve

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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