Recipe: Vegetarian Potato & Spinach Frittata

IMG_4225.JPGFind the Original Recipe here

Eat Good, Feel Good!

Potato & spinach frittata
To Prep: 0:10
To Cook: 0:20
DIFFICULTY: EASY
SERVINGS: 4

Ingredients:

  • 400g coliban (washed) potatoes, peeled, cut into 3cm pieces
  • 1 tablespoon olive oil
  • 80g baby spinach leaves
  • 4 eggs
  • 2 egg whites
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper

Method:

  1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.
  2. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.
  3. Preheat grill on high. Whisk together the eggs, egg whites and garlic in a medium jug. Season with salt and pepper.
  4. Pour the egg mixture into the pan. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.
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