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Potato & spinach frittata
Potato & spinach frittata
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try this simple and delicious vegetarian frittata for a quick dinner option.
Ingredients:
  • 400g coliban (washed) potatoes, peeled, cut into 3cm pieces
  • 18.20 gm olive oil
  • 80g baby spinach leaves
  • 4 eggs
  • 2 egg whites
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
Instructions:
  • Boil the potato in a generously salted, large saucepan for 7-8 minutes until tender. Drain thoroughly.
  • In a 20cm-diameter non-stick frying pan over medium-high heat, warm oil. Sauté potatoes until golden, stirring occasionally for 5-6 minutes. Lower heat to medium and add baby spinach, stirring occasionally until wilted, about 2 minutes.
  • Preheat the grill on high while whisking together eggs, egg whites, and garlic in a jug. Season with salt and pepper for a flavorful mix.
  • Pour the egg mixture into the pan and cook until the frittata sets around the edge but remains slightly runny in the center. Finish it under a preheated grill for a golden-brown and perfectly set finish. Cut into wedges before serving.

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