Spinach & White Bean Egg Bake

Ingredients

• 3 1/2 cups (100 g) spinach
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 2/3 cup (110 g) cannellini beans, rinsed
• 1/4 cup (60 g) ricotta
• 1 garlic clove
• 2 1/2 tbsp (25 g) feta, crumbled
• 2 (100 g) large eggs
• 1 (33 g) egg white
• 1 (120 g) tomato
• 1 1/2 tbsp (6 g) chives and parsley

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Method

1. Heat the oven to 375°F (190°C). Wilt the spinach in a 6-inch (15 cm) baking dish brushed with the oil in the oven for 4 minutes, then press it with a fork and tip off the water.
2. Crush half the beans with a fork and fold in the rest, the ricotta, the grated garlic and most of the feta. Beat in the eggs and the egg white.
3. Pour it over the spinach, press in slices of tomato, crumble over the last of the feta and bake 23–25 minutes, until the edges are puffed and set and the middle just trembles.
4. Scatter the herbs over and cut it in the dish.