You can make one large version of this if you prefer. You’ll need a lightly greased 2-litre-capacity ovenproof dish. Just increase the baking time to 45 minutes so it cooks all the way through.
250g frozen spinach, thawed
5 large eggs
60g finely grated parmesan
sea salt and cracked black pepper
4 x 1.5cm-thick slices wholemeal bread (250g)
300g finely chopped broccoli
90g store-bought pesto
finely grated parmesan, extra, for sprinkling
1. Preheat the oven to 180C/gas 4. Lightly grease 4 x 375ml-capacity
ovenproof dishes (and see above).
2. Place the spinach in a sieve and press to remove the excess water. Place between sheets of absorbent kitchen paper and squeeze to remove any remaining moisture. Roughly chop and set aside.
3. Place the milk, eggs, parmesan, salt and pepper in a large bowl and whisk to combine. Tear the bread into large chunks and add to the egg mixture. Toss to coat. Add the spinach, broccoli and pesto and fold to combine. Allow to stand for 10 minutes.
4. Divide the mixture evenly between the dishes and sprinkle with a little extra parmesan. Bake for 25-30 minutes or until the egg is just set. Sprinkle with extra parmesan to serve.
Buy Donna’s book with 20 per cent off
These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders.