Spinach Frittata
225g Waxy potatoes, cut into small cubes (keep skin on)
85g fresh Spinach
1 large red onion finely chopped
4 large eggs, beaten
2 tablespoons semi-skimmed milk
3 tablespoons grated parmesan cheese (freshly grated is better)
salt and ground black pepper
1 teaspoon olive oil

1. Boil potatoes until just tender. Drain well.
2. Cook spinach until just wilted, squeeze out excess liquid and chop roughly
3. Beat the eggs and milk in a large bowl, then stir in spinach, potatoes and parmesan. Season to taste.
4. Heat the oil in a small frying pan. Pour in the egg mixture and cook over a medium heat for 5 minutes or until the eggs are almost set.
5. Place the pan under a pre heated grill and cook for a further 1-2 minutes or until completely set.
6. Allow to cool slightly then cut into slices and serve with (or without) a tomato salad.

This could be used as any meal.

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This entry was posted on Monday, April 29th, 2013 at 2:53 pm and is filed under Eat Well to Live Well. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.