The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1.5 kg fresh spinach
400 ml double cream
120 g parmesan
pinch of nutmeg
Begin by heating the oven to 190°C. Remove all the stalks from the spinach and rince in cold running water.
Beat the eggs together as for an omelette, then add the cream followed by the grated parmesan and the seasonings.
Blanch all the spinach in boiling salted water for around a minute then drain immediately and refresh under cold running water. Squeeze out the excess water and chop roughly on a chopping board. Incorporate into the egg and cream mix.
Choose a medium size oven dish and pour the mixture into it: place directly into the oven for 30 minutes.