Potato & Spinach Frittata
Ingredients
- 5 eggs
- ½ cup (50g) grated parmesan
- 1 tablespoon fresh or semi-dried parsley
- 3 tablespoons garlic infused oil
- 3 tablespoons extra-virgin olive oil
- 4 cups packed baby spinach (around 120g)
- 3 large potatoes, peeled
- ¼ teaspoon of turmeric (optional)
- Salt and pepper to taste
Instructions
- Cook the potato in a large saucepan of salted boiling water for 7-8 minutes
- At the same time heat the garlic infused oil in a non-stick frying pan over medium heat
- Add the baby spinach and cook until spinach wilts, occasionally stirring them
- Drain the spinach if there is any excess water/oil mixture
- Drain the potato from the water and let them cool down for a few minutes before cutting them in rounds
- Using the non-sticky frying pan and heat some olive oil on medium-high heat
- Add the potato and let them cook more until they become a crispy golden colour
- Preheat grill on high
- Whisk the eggs, the parmesan, the turmeric and salt and pepper
- Pour the egg mixture into the non-sticky-pan with the potatoes and spinach
- Cook for about 5 minutes, until the frittata is cooked all the way around, but not or until frittata is set around the edge but still runny in the centre
- Cook under preheated grill for 3-4 minutes or until golden brown and just set
- Cut into slices and serve with a side mixed salad
