Recipe: spinach frittata


by Annabel Karmel |

Preparation Time

10 minutes

Serves

Makes 6 wedges

Ingredients

  • 5 new potatoes

  • 1 tbsp olive oil

  • 1 onion, sliced

  • 40g baby spinach, chopped

  • 25g cherry tomatoes, chopped

  • 4 eggs

  • 2 tbsp milk

  1. Cook the potatoes in boiling water for 15 minutes. Drain and slice.

  2. Heat the oil in a small non-stick frying pan. Add the onion and fry until soft, Add the spinach and stir until wilted. Add the tomatoes and season.

  3. Mix the egg and milk together in a bowl. Pour over the vegetables and gently cook until set around the edges.

  4. Place under a hot grill for 5 to 8 minutes until firm in the centre. Slice into wedges. Delicious hot or cold!

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