Potato Frittata
This potato frittata recipe is so simple and literally whipped up in less than 45 minutes!
It's meat free but you could easily add some chicken or bacon pieces for extra protein to keep you fuller for longer!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 437
- % Daily Value *
- Total Fat 13.4g21%
- Total Carbohydrate 45.7g16%
- Dietary Fiber 5.9g24%
- Protein 20.7g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryLunch
400 g potatoes (diced)
2 spring onion (sliced)
1 tsp olive oil
2 garlic cloves (minced)
0.25 chilli pepper (finely sliced)
40 g spinach (chopped roughly)
4 eggs
100 ml semi-skimmed milk
0.50 tsp basil
0.50 tsp rosemary
30 g low fat cheese (grated)
1
Add the potatoes to a large pot of salted water and par-boil until tender. You should be able to just about stick a fork in.
Drain and set aside.
Preheat the oven to 175C.
2
To a large pan over medium heat, add the olive oil, garlic, chilli pepper and spring onion. Fry off until fragrant and the spring onions have softened.
Add the diced potatoes and spinach and stir well, making sure everything is well combined. Then remove from the heat.
3
In a separate bowl, whisk the eggs, milk and seasonings together.
Add the potato mixture to the eggs and mix well.
Pour the mixture into a 6 inch non-stick springform pan, and press down gently.
4
Place into the preheated oven and cook for 20 minutes, top with the grated cheese and cook for a further 5 minutes until the cheese is melted.
Slice into wedges and enjoy with a side salad!
Ingredients
400 g potatoes (diced)
2 spring onion (sliced)
1 tsp olive oil
2 garlic cloves (minced)
0.25 chilli pepper (finely sliced)
40 g spinach (chopped roughly)
4 eggs
100 ml semi-skimmed milk
0.50 tsp basil
0.50 tsp rosemary
30 g low fat cheese (grated)
Directions
1
Add the potatoes to a large pot of salted water and par-boil until tender. You should be able to just about stick a fork in.
Drain and set aside.
Preheat the oven to 175C.
2
To a large pan over medium heat, add the olive oil, garlic, chilli pepper and spring onion. Fry off until fragrant and the spring onions have softened.
Add the diced potatoes and spinach and stir well, making sure everything is well combined. Then remove from the heat.
3
In a separate bowl, whisk the eggs, milk and seasonings together.
Add the potato mixture to the eggs and mix well.
Pour the mixture into a 6 inch non-stick springform pan, and press down gently.
4
Place into the preheated oven and cook for 20 minutes, top with the grated cheese and cook for a further 5 minutes until the cheese is melted.
Slice into wedges and enjoy with a side salad!