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Basic frittata

Breakfast recipes

Basic frittata

10 minutes

Potato lefse

Breakfast recipes

Potato lefse

10 minutes

Potato farl with crispy bacon and maple syrup

Bacon recipes

Potato farl with crispy bacon and maple syrup

15 minutes

Khai jiao

Asian recipes

Khai jiao

10 minutes

LA Kitchen Huevos

Breakfast recipes

LA Kitchen Huevos

10 minutes

Pan con tomate

Breakfast recipes

Pan con tomate

5 minutes

Bhisto with fried eggs

Breakfast recipes

Bhisto with fried eggs

35 minutes

Good intention granola squares

Biscuit recipes

Good intention granola squares

20 minutes

Basic zabaglione

Breakfast recipes

Basic zabaglione

5 minutes

The ultimate soufflé omelette with chive crème fraîche and asparagus

Breakfast recipes

The ultimate soufflé omelette with chive crème fraîche and asparagus

10 minutes

Hollandaise sauce

Breakfast recipes

Hollandaise sauce

10 minutes

Spinach-and-cheese

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

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Spinach-and-cheese “quichelets”

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

250 g creamed spinach (the ready-made frozen kind is fine)
150 g Cheddar cheese, grated
100 g smooth cottage cheese
2 free-range eggs
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Mix all the ingredients.
Grease a muffin pan and divide the mixture between the moulds. Bake for 20–25 minutes. Serve warm.

Cook's note: When these first come out of the oven they will be puffy and soufflé-like and completely delicious (like the cheat’s version of Italian spinach-and-ricotta gnudi), but they do firm up when cooled and can be refrigerated for later use.

Discover more quiche recipes here.