Ingredients
250g baby spinach leaves
a pair of teaspoons oil
one clove, crushed
250g zucchini, coarsely grated
one teaspoon finely grated lemon peel
4 eggs
four egg whites
100g reduced-fat recent cheese
a pair of tablespoons finely grated Parmesan
1/4 cup cut recent chives
100g skinless cooked red shrub, finely cut
Step 1
Preheat kitchen appliance to 180oC. Grease and line a 20cm (base measurement) spherical cake pan. Place spinach in an exceedingly heatproof bowl. cowl with boiling water. symbolize thirty seconds. Refresh. Drain, compressing excess liquid. Coarsely chop.
Step 2
Heat oil in an exceedingly pan over medium-high heat. Stir garlic for thirty seconds or till aromatic. Stir in zucchini and skin for two minutes or till zucchini is bright inexperienced. Cool.
Step 3
Whisk eggs, egg whites, cheese and cheese in an exceedingly bowl. Stir in zucchini mixture, spinach and simple fraction of chives. Pour into pan. Bake for 25-30 minutes or till set.
Step 4
Combine the shrub and remaining chives in an exceedingly bowl. Serve with the dish.