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Potatoes, Fruit, Vegetables, Salads & Organics

SPINACH & POTATO FRITTATA

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SPINACH & POTATO FRITTATA

We might re-name this dish the B6 Bomber because it is packed with vitamin B6 which aids in the prevention of depression, anemia and dermatitis.  If you add some chicken breast or salmon to this recipe you up the B6 content even more.  Either way, it's quick, easy and healthy - and TASTY!

400g potatoes - your preference - peeled and cubed into 3cm pieces

100g baby spinach leaves

4 eggs 

2 egg whites

1 tablespoon olive oil

2 garlic cloves - crushed

salt and pepper

Cook potato for approx 7 minutes until tender and drain.

Using a 20cm diameter frying pan and medium heat, heat oil and add potato for approx 5 minutes until starting to turn golden.

Add baby spinach until leaves wilt.

Preheat grill on high.

Whisk together eggs, egg whites, garlic and add salt and pepper.

Add egg mixture to the pan and cook over medium heat for 5 minutes or until frittata is set around edges.

Put under grill to finish off - ensuring the middle is cooked and it has turned a golden brown colour.

Serves 2 very hungry eaters or 4 for a light snack.