Bread and spinach tortilla

Ingredients for 2 servings:

• 80g ciabatta
• 1 onion(s)
• 200 g zucchini
• 150 g cherry tomatoes
• 250 g creamed spinach, frozen (thawed)
• 3 eggs (size M)
• some salt and pepper
• some nutmeg, freshly grated
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the ciabatta into 2 cm pieces. Peel the onion, halve it, and slice it into thin strips. Clean and rinse the zucchini, quarter it lengthwise, and cut it into 1 cm pieces. Rinse and halve the tomatoes. Place the creamed spinach and eggs in a tall, narrow bowl and briefly puree with a food processor. Season the spinach mixture with salt, pepper, and nutmeg. Heat 2 tablespoons of olive oil in an ovenproof pan. Toast the ciabatta pieces for 5 minutes on all sides until golden brown, then remove. Heat 1 tablespoon of olive oil in the pan and fry the onions and zucchini for 3 to 4 minutes. Season with salt and pepper. Mix in the toasted ciabatta pieces and tomatoes. Pour the spinach mixture over the top and let it set for 2 minutes over medium heat. Finish cooking the bread and spinach tortilla in the center of the oven at 200°C for about 15 minutes (convection not recommended).