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Ku Ku Sabzi (Green Frittata)

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Simple to make and simply marvellous to eat, cold or warm. Bring it to a picnic or pack it in your children's lunchbox for a delectable treat.

Simple to make and simply marvellous to eat, cold or warm. Bring it to a picnic or pack it in your children's lunchbox for a delectable treat.

2 russet or Yukon gold potatoes, peeled and cut in chunks
6-8 free-range eggs
2 cups (500 ml) mixed fresh herbs and baby spinach, chopped
1/4 cup (60 ml) shallot or red onion, chopped
1/4 cup (60 ml) feta cheese, crumbled
Sea salt, to taste
1 Tbsp (15 ml) butter, to grease dish

Preheat oven to 375°F (190°C). Grease a 10-inch (25 cm) round baking dish with butter.

Cook potatoes in water, drain and mash or run through a food processor or potato press. In a bowl, beat eggs then add herbs, spinach, onion, cheese and potatoes. Combine and season with salt (not too much as the feta is already salty). Pour into baking dish and cover with aluminum foil-the spinach maintains its bright green colour this way. Bake for 20 to 25 minutes until the top puffs up and is golden brown. Remove from oven and let cool slightly before cutting and serving.

Source: alive #225, July 2001

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