Spinach and Rucola Cake
A community recipe by IsabelaCNot tested or verified by Nigella.com
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Gently fry the chopped onion with a bit of olive oil. Wash the spinach and the rucola and add them to the pan cooking until the water has evaporated. Beat the eggs with a fork, add the grated cheese, spinach and rucola. Adjust with salt, pepper and add the ground walnuts. G ently grease an oven cake tin and pour the mixture. Bake at 180 for about 40 minutes or until golden on top. Serve hot or cold.
Gently fry the chopped onion with a bit of olive oil. Wash the spinach and the rucola and add them to the pan cooking until the water has evaporated. Beat the eggs with a fork, add the grated cheese, spinach and rucola. Adjust with salt, pepper and add the ground walnuts. G ently grease an oven cake tin and pour the mixture. Bake at 180 for about 40 minutes or until golden on top. Serve hot or cold.
Introduction
A easy appetizer and very aromatic.
A easy appetizer and very aromatic.
Ingredients
Serves: 6-7
Metric
Cups
- 6 eggs
- 300 grams spinach
- 100 grams rocket
- 1 small onion (chopped)
- 50 grams mature cheddar (grated)
- salt
- pepper
- olive oil
- 6 eggs
- 10⅗ ounces spinach
- 3½ ounces arugula
- 1 small onion (chopped)
- 1¾ ounces mature cheddar (grated)
- salt
- pepper
- olive oil
Method
Spinach and Rucola Cake is a community recipe submitted by IsabelaC and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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