Potato Bread Spinach Onion Frittata

Florentine Spinach and Onion Frittata:‍

• 100g Chopped Cooked Spinach
• 50g Diced Onion
• Pinch of Ground Nutmeg
• 2 Cloves of Crushed Garlic
• 50g Butter
• 5 Medium Sized Eggs
• 100ml Whole Milk
• Salt and Ground Black Pepper

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Basic Cheese Sauce: ‍

• 50g Butter
• 50g Plain Flour
• 250ml Milk
• 250g Grated Mature Cheddar Cheese
• Salt and White Pepper

Method:
1. Fry the diced onion in a small saucepan with the butter and garlic, add the spinach and season with salt, ground black pepper and the nutmeg. Allow to cool.

2. Whisk the eggs with the milk and add the spinach mix. Pour into a nonstick deep baking tin, and bake at 150C for 25 minutes or until golden brown. Serve hot or cool it down and serve in slices.

3. Make a white Roux, by melting the butter in a small saucepan and gradually adding in the flour while whisking. Add the milk slowly and mix well. Add the grated cheddar and beat until melted. Season with salt and white pepper.

4. Toast the Potato Bread, top with the frittata, and top that with the Cheddar Cheese Mornay Sauce