Spinach

Healthy Ham and Pasta Frittata

A healthy frittata dinner makes for delicious leftovers for lunch or even dinner the next day, since it can be served warm or cold.

Our favourite dish combines wholemeal pasta with delicious Parmesan cheese, and a handful of spinach for extra texture and flavour. This recipe will take about 20 minutes to prepare, and serves up to four people.

RELATED: Baked Eggs in Tomatoes Recipe

Ingredients

1.5 cups wholemeal pasta

4 tbsp Parmesan cheese

4-5 slices of ham off the bone (you could also use bacon)

5 eggs

3-4 parsley leaves

Method

  1. Preheat the oven to 180ºC (350ºF).
  2. Cook the pasta until al dente. Then remove and set aside to cool down.
  3. Whisk the eggs until they are of a smooth consistency. Then add the Parmesan cheese, ham, and parsley. Feel free to also season with salt and pepper to your liking.
  4. Combine the pasta and egg mixture, then transfer into a pan and cook for 20 minutes.

Image via Nugget Market

Meat-Free Mondays: Spinach And Tomato Dhal

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Serves 4

Ingredients

2 tablespoons olive oil

2 red onions, finely chopped

4 garlic cloves, crushed

4cm piece fresh ginger, peeled and grated

1 green chilli, finely sliced

1 teaspoon cumin seeds

½ teaspoon ground coriander

½ teaspoon ground turmeric

pinch of asafoetida (optional)

½ teaspoon salt

250g red lentils

400g can chopped tomatoes

900ml vegetable stock or water

400g baby spinach

Method

1. Heat the oil in a lidded, wide, heavy-based pan over medium heat. Add the onions, garlic, ginger and chilli and cook, stirring often, for about 10 minutes or until the onions have softened. Add the cumin, coriander, turmeric, asafoetida (if using) and salt. Stir and cook for 2 minutes, or until fragrant.

2. Stir in the lentils, tomatoes and stock or water and bring to the boil. Cover, reduce the heat to a slow simmer and cook for about 20–30 minutes, or until the lentils are soft and thick, stirring often to stop them sticking to the bottom of the pan.

3. Fold in the spinach and cook for a further 3–5 minutes, or until it has wilted. Adjust the seasoning, then serve with steamed basmati rice and warm naan or pitta bread. Top each serving with a generous spoonful of yogurt, scatter lavishly with the chopped fresh herbs and hand round the citrus wedges for everyone to squeeze over. Cook’s tip: You can cook the lentils several days ahead and refrigerate until needed, but stir in the spinach just before serving so it retains its colour.

To serve: steamed basmati rice warm naan or pitta bread 4 generous tablespoons thick, creamy, natural yogurt handful of fresh coriander, parsley or mint, or a combination of the three 1 lemon or lime, cut into wedges.

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