Spinach, White Bean & Mozzarella Egg Bake

Ingredients

• 1 tsp (5 ml) extra-virgin olive oil
• 9 oz (250 g) fresh spinach
• 2 oz (55 g) canned white beans
• 3 large (150 g) eggs
• 3/4 oz (20 g) red onion, sliced
• 1 (3 g) garlic clove
• 1/2 tsp (1 g) dried oregano
• 1/2 oz (15 g) part-skim mozzarella
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh dill
• 1 oz (30 g) arugula

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Method

1. Heat the oven to 400°F (200°C); brush a 6-inch (15 cm) dish with the olive oil.
2. Wilt the fresh spinach 3 minutes, press dry in a sieve; drain the white beans, crush half, the rest whole.
3. Beat the eggs with the grated garlic and dried oregano, fold in the spinach, beans and thinly sliced red onion.
4. Spread it level, tear the mozzarella over and bake 18 minutes, until the middle no longer wobbles.
5. Stand 5 minutes, squeeze the lemon juice over, scatter the dill. Keeps four days boxed; 325°F (160°C) brings one back. Arugula alongside.