Description
A nutritious spinach frittata made with Eat Curious mince, packed with protein and fibre. Enriched with spinach and gently cooked for a tender, easy-to-eat texture, it’s a nourishing, satisfying choice for care settings.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM
Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.
Ingredients
200g Eat Curious Dehydrated Mince
600g milk
1.02kg eggs (15)
300g double cream
18g dried skimmed milk
2.2g ground nutmeg
400g frozen spinach
Instructions
- Hydrate Eat Curious Dehydrated Mince: Warm the 600ml of fortified milk (ensure it is fortified by whisking in 4 tablespoons of skimmed milk powder if not pre-prepared). Pour the warm milk over the 200g of dry EC Mince. Cover and allow to soak until the liquid is fully absorbed.
- Crucial Step: Ensure the thawed spinach is squeezed extremely dry to prevent the frittata from becoming watery.
- Safety Note: Finely chop the squeezed spinach. Large, stringy leaves can be a choking hazard in care settings; a fine chop ensures it is IDDSI Level 6 compliant.
- In a large bowl, whisk the 15 eggs with the 300ml of double cream until smooth. Season with a pinch of nutmeg, salt, and white pepper.
- Fold the Eat Curious Mince and the finely chopped spinach into the egg mixture. Stir gently to ensure the ingredients are evenly distributed.
- Grease a standard Gastronorm (gastro) tin or a deep baking dish with butter and line the base with parchment paper for easy removal. Pour the mixture into the tin.
- Bake at 150°C (300°F) for 25-30 minutes. The frittata should be set with a slight wobble in the centre and no liquid egg remaining. Ensure the internal temperature reaches 75°C.
Notes
Impact per serving: 0.52kg CO2
IDDSI Level 6 : (Soft & Bite-Sized):
Cut the frittata into 15mm x 15mm bite-sized squares. The texture should be soft enough to be mashed with the side of a fork.
IDDSI Level 4 : (puréed):
Blend the cooked frittata with a small amount of warm fortified milk until completely smooth. Pass through a sieve to ensure no spinach fibres remain.
IDDSI Level 5 : (Minced & Moist)
Mince the cooked frittata into 2mm pieces and serve with a small amount of fortified white sauce or extra cream to ensure it is moist.
- Category: Dehydrated Mince
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 149kcal
- Sugar: 2g
- Sodium: 0.3mg salt
- Fat: 9.6g
- Saturated Fat: 5.2g
- Carbohydrates: 3.2g
- Fiber: 1.6g
- Protein: 11g
