Potato and Spinach Frittata

Potato and Spinach Frittata  This is so easy and tasty and satisfying - if you are looking to "go veggie" this is a pretty good place to start.
Servings: 4 yield(s)
Ingredients
  • 250 g small New Potatoes
  • 5 Spring Onions - sliced
  • 1 clove Garlic - minced
  • 4 Eggs - beaten
  • 50 ml Milk
  • 120 g Fetta Cheese - crumbled
  • 150 g Baby Spinach leaves
Instructions
  1. Cut the potatoes into 5mm-thick slices, place in a microwave-proof dish, cover and cook, on high, for 6 minutes. OR Place the whole potatoes in boiling water and cook for about 20 minutes – until tender, drain and slice when cool enough to handle.
  2. Meanwhile, heat a little oil in a medium-sized, non-stick, oven-proof pan (see NOTE), over a low heat. Add the spring onions and cook, stirring occasionally, for 5 minutes.
  3. Add the garlic, stir through, and cook for 2 minutes.
  4. Beat the eggs and add the milk and 90g of the feta cheese.
  5. Remove the onion and garlic mixture from the pan and stir into the eggs.
  6. Raise the heat under the pan to medium and add the spinach. Once the spinach has wilted, add the potatoes and mix.
  7. Pour the egg mixture over the spinach and potatoes - mix lightly.
  8. Cook, without stirring, for 3 minutes – until set.
  9. Sprinkle with the remaining cheese and place under a griller for 2 or so minutes – until golden brown.
Recipe Notes

I don’t have such a pan, so I use a non-stick frying pan and remove the handle to prevent it being damaged by the heat of the grill.