200g organic spinach or Swiss chard, coarsely shredded
1 onion, thinly sliced
2 tbs olive oil, plus extra for frying and drizzling
6 garlic cloves, finely chopped
250g portabellini mushrooms, thinly sliced
Freshly ground black pepper, to taste
Sea salt, to taste
3 extra-large eggs, beaten
50g Parmesan, finely grated
125ml home-made whole-wheat breadcrumbs
Preheat the oven to 190ºC.
Place the spinach in a large bowl. Cover the spinach with boiling water and leave to wilt. Drain well and, when cool enough to handle, squeeze out the excess moisture.
In a saucepan, gently soften the onion in the olive oil, until pale golden.
Stir in the garlic and mushrooms then add a little more oil. Cook until the mushrooms are just tender.
Stir in the spinach and season to taste.…
