Potato and Spinach Frittata

It's Sunday, I had no intentions of leaving the house but I did want a decent breakfast. In the spirit of quick and easy meals here's breakfast!

 Potato and Spinach Frittata
Serves: 4
Prep Time: 5mins Cook time: 20mins

4 small potatoes, peeled and cubed
1tbsp olive oil
80g baby spinach leaves, chopped
1 garlic clove
2 small mushrooms finely diced
4 eggs
2 egg whites
Salt & Pepper to taste

1. Prepare potatoes and then boil in a saucepan for around 7mins until soft.
2. Drain the water off the potatoes and fry them lightly in the frying pan until slightly golden (around 5 mins)

3. Add in the garlic and mushroom and mix through. Then combine the spinach and cook for 2mins until the spinach is slightly wilted.

4. Whisk together the eggs and egg whites with a little salt and pepper, then pour into the frying pan.

5. Cook for 4mins until the frittata is set around the edge but runny in the middle and then transfer to a preheated grill and cook for a further 3 mins or until set and golden brown.

6. Cut into wedges and serve.


Next time I think I would be sure to add some onion just for a bit more flavour but for a tasty breakfast this is a winner.