Spinach Frittata
Eggs are high in protein and contain iron, folate and vitamin A – so serve up this power-packed frittata for breakfast.
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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 tbsp olive oil
1 onion , sliced
40g baby spinach , chopped
25g cherry tomatoes , chopped
4 eggs
2 tbsp milk
Method
- Cook the potatoes in boiling water for 15 minutes. Drain and slice.
- 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.
- Mix the egg and milk together in a bowl, Pour over the vegetables and gently cook until set around the edges.
- Place under a hot grill for 5 to 8 minutes until firm in the centre. Slice into wedges.
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