RECIPE FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
1 cup basil leaves
1 cup flat-leaf parsley leaves
2 cups baby spinach
¼ cup (20g) parmesan
2 tbs extra virgin olive oil, plus extra to serve
1 onion, sliced
2 garlic cloves, crushed
1½ cups baby kale, plus extra leaves to serve
1 zucchini, shaved in strips using a vegetable peeler
4 stalks asparagus, shaved into strips with a vegetable peeler
Lemon juice, to serve
PUTTING IT ALL TOGETHER:
Preheat oven to 180°C.
Place the herbs and spinach in a food processor and whiz until finely chopped. Add the eggs, ricotta, parmesan and season, then whiz until smooth.
Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for a further 1 minute until fragrant. Add the baby kale and zucchini strips. Remove from the heat.
Add the egg mixture and stir to combine and distribute the ingredients in the pan.
Place in the oven and cook 20-25 minutes until puffed and golden on top. Remove from the oven and set aside to cool for 5 minutes, then slide out of the pan.
Serve topped with asparagus, extra kale leaves and drizzle with lemon juice and olive oil.