2 tb Olive oil with a hint of
1 lg Garlic clove; crushed
1 ts Chilli powder; (Cayenne
50 g Pine kernels; (2oz)
500 g Courgettes; (1lb)
250 g Cooked spinach leaves; (8oz)
Salt and pepper
Heat the oil in a large non-stick frying pan and gently fry the
garlic, chilli powder and pine kernels for about 5 minutes.
Remove the pine kernels from the pan and place in a mixing bowl.
Grate the courgettes and pour off any excess liquid. Add the
courgettes to the mixing bowl with the pine kernels.
Squeeze excess liquid from the spinach and add to the courgette and
pine kernel mixture. Mix the ingredients together well using a fork.
Return the mixture to the frying pan and cook over a moderate heat
for 5 minutes to reduce the liquid content.
Whisk the eggs well, and then season with salt and pepper. Pour the
eggs over the courgettes and spinach and carefully tilt the pan to
distribute the egg.
Lift the torte up round the edges of the pan and leave to cook gently
for 5 minutes.
Place the frying pan under a hot grill for 3 minutes until the egg is
set and golden.
Remove the pan from the heat and let it stand for 5 minutes.
Slide the torte on to a serving plate, and then cut into wedges.