Ending the weekend with a flourless and oil or butter free cottage cheese and spinach frittata.
With a generous seasoning of thyme, it can be a light meal or a filling snack.This is my quick bake when I don’t have the dough ready for the crust for a quiche
All it needs is a quick chopping of spinach leaves, crumbling the cottage cheese and mix with a couple more things to bake this delicious dish on a cool evening. I have loads to work on, but as a practice I try not to log onto the laptop on Sundays.
It’s a practice I have been following for years now. Ironically I didn’t do that when I was working in a full time role, but now when I am working independently. Perhaps it was the blurring of the fine lines between work and life that comes with working from home, that propelled me to this.
Anyhow – so comfort food for the family, a lovely read awaiting my time on the Kindle and a song playing on loop on my phone. I wish the Sunday evening never ends. No flour and no sweetener.
So here is this gluten-free recipe for you.
- 1 cup fresh spinach leaves chopped
- 3 free range eggs
- 1 Tbsp cheese grated
- Salt, pepper and thyme
- 2 cups cottage cheese, crumbled
- 1 tbsp of milk
Beat the eggs well until they fluff up and double in volume. Add the salt, pepper and thyme. Add the milk. Stir well. Add the spinach and cottage cheese and whisk it well.
Pour into a cast-iron skillet and bake in a pre-heated oven ( preheated for 10 minutes), for 30-35 minutes, at 165 degrees C.