Here’s something that’s easy to put together and is delicious eaten straight from the pan or served at room temperature, making it perfect for picnics, packed lunches, etc.
I usually make one a week using whatever vegetables and cheese I have to hand; sometimes with cooked chicken, salmon or prosciutto, sometimes without, so this can be adapted to suit meat eaters and egg-eating vegetarians alike.
Best of all, it can be made in under 20 minutes. Dress it up with a mixed leaf salad with a lemony dressing for a perfect light lunch.
9 oz (250g) of ready-washed baby spinach leaves or shredded kale leaves (steamed first to soften them)
2 tablespoons of olive oil
Half a red onion, finely minced
6 slices of wafer-thin prosciutto, cut into pieces
8 large eggs, preferably organic
2 tablespoons of cream
2 oz (50g) of not too-ripe farmhouse brie, cut into small chunks
a tablespoon of grated Parmigiano Reggiano cheese (optional)
Heat the oil in a deep ovenproof skillet / sauté pan with a lid and when hot, add the minced onion, sautéing until it’s softened and starting to brown slightly.
Add the raw baby spinach or wilted kale leaves and give it a good stir until the spinach (if using) has wilted a bit. Add the prosciutto.
Meanwhile, beat the eggs, fold in the cream and diced brie – season with a little sea salt (prosciutto can be a bit salty so go easy) and lots of freshly ground black pepper.
Tip the egg and brie mixture onto the spinach mixture in the pan and stir slightly to distribute everything evenly.
Over a moderately low heat, allow the eggs to begin to set around the edges. Sprinkle the grated Parmigiano Reggiano over the top and put the lid on. Allow it to cook for about 4-5 minutes or until the eggs are completely set and puffed up.
If you want to brown the top, stick it under a hot grill/broiler for 30 seconds or so.
Can be eaten right away or cooled and served at room temp, rather like a crustless quiche.