Serves
4
Prep
15 minutes
Cook
15 minutes
Ingredients
6 free range eggs 6 cooked new potatoes (skin left on) 2tbsp olive oil 1 large onion - halved and very thinly sliced 1 red or yellow pepper - seeds removed and finely sliced 200g fresh spinach leaves - washed and chopped 40g cheddar cheese - grated
Instructions
- Break the eggs into a large bowl, season and beat briefly with a fork
- Preheat the grill to high
- Thinly slice the potatoes
- Heat oil in a suitable frying pan and fry the onion and pepper until soft and golden, then add sliced potato
- Add the spinach then pour the eggs into the pan
- Turn the heat down to the lowest setting and grill for approximately 8 minutes until there is only a little runny egg left on the top
- Sprinkle the grated cheese over the top and brown under the grill for 2 minutes or until the top is firm and golden. Keep your eye on it so that it doesn't burn!
- Use a turner to slide the frittata out onto a plate and enjoy!
This vegetarian frittata can be served warm or at room temperature and is perfect for any meal of the day. Here are some ideas to get you started:
- Cut into wedges and serve as a snack or appetizer.
- Serve with a side salad for a light lunch.
- Add a slice to a sandwich or wrap for a protein-packed lunch on-the-go.
- Top with avocado and salsa for a delicious breakfast or brunch.
- Serve with roasted potatoes and veggies for a hearty dinner.
- Pack a slice in your lunchbox for a healthy and satisfying workday meal.
The possibilities are endless!
