Potato & Spinach Frittata

Potato & Spinach Frittata
  • 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
  1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes
  2. At the same time heat the garlic infused oil in a non-stick frying pan over medium heat
  3. Add the baby spinach and cook until spinach wilts, occasionally stirring them
  4. Drain the spinach if there is any excess water/oil mixture
  5. Drain the potato from the water and let them cool down for a few minutes before cutting them in rounds
  6. Using the non-sticky frying pan and heat some olive oil on medium-high heat
  7. Add the potato and let them cook more until they become a crispy golden colour
  8. Preheat grill on high
  9. Whisk the eggs, the parmesan, the turmeric and salt and pepper
  10. Pour the egg mixture into the non-sticky-pan with the potatoes and spinach
  11. 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
  12. Cook under preheated grill for 3-4 minutes or until golden brown and just set
  13. Cut into slices and serve with a side mixed salad


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.