• 4servings
  • 50minutes
  • 261calories

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 150 g (5 1/2 oz) red onions, finely chopped

  3. 1 large red pepper, chopped

  4. 150 g (5 1/2 oz) baby spinach leaves

  5. 1 clove garlic, crushed

  6. 6 spring onions, chopped

  7. 500 g (1 lb 2 oz) cooked new potatoes, sliced

  8. 3 eggs

  9. 4 tablespoons skimmed milk

  10. 1 tablespoon chopped fresh basil

  11. 2 teaspoons finely chopped fresh chives

  12. 1 tablespoon chopped fresh flat-leaved parsley

  13. Salt and black pepper

  14. 25 g (1 oz) Parmesan cheese, finely grated

  15. 25 g (1 oz) half-fat mature Cheddar cheese, finely grated

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large frying pan with a flameproof handle and sauté the onions and pepper for 5 minutes, or until they have softened.

  2. Add the spinach, garlic and spring onions and continue frying for 2 minutes, or until the spinach has wilted. Then stir in the potatoes.

  3. Beat the eggs in a large bowl with the milk, basil, chives and parsley and add salt and pepper to taste. Pour the mixture over the vegetables, reduce the heat and cook for 10-20 minutes until the egg begins to set.

  4. Meanwhile, heat the grill to medium. Sprinkle the cheeses over the frittata, then place the pan under the grill for 2 minutes, or until the cheese has melted and turned golden. Cut the frittata into wedges and serve.


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