Frittata is a great recipe to have up your sleeve, as with only a few ingredients you can create a delicious, filling, and nutritious lunch or dinner. This recipe packs in as many vegetables as possible, to up the nutritional content and taste factor, too. Try it with a green salad served on the side, as part of a wider buffet-style spread, or warm from the pan with a bowl of soup on the side. To make it even better, frittata stores excellently in the fridge, so you can whip it up for dinner and then enjoy it for lunch the next day.
Ingredients (6 servings):
- 7 large eggs
- 2 large potatoes, scrubbed and peeled
- 2 cups fresh spinach (or other greens of your choice)
- 4 scallions
- 1 cup of fresh or frozen peas
- 1/2 teaspoon of salt
- 1 teaspoon of black pepper
- 1/2 cup of grated cheese
- 1 small handful of fresh green herbs (your choice of parsley, basil, and oregano)
- 2 tablespoons of oil
Instructions:
- Preheat the oven to 390 °F.
- Grate the potatoes, and then gather the grated potato and squeeze it in a clean cloth to remove as much of the water as possible.
- Finely shred the spinach. If using other, tougher greens, lightly steam them for 3 – 4 minutes first.
- Finely chop the scallions.
- In a large bowl, whisk the eggs, along with the salt and pepper and the cheese.
- Heat half of the oil in a large, oven-proof frying pan. Add the grated potato and keep stirring, cooking it for 5 – 6 minutes.
- Add the remainder of the oil to the pan, along with the chopped scallions and the peas. Cook for a further 5 minutes.
- Lower the heat to medium, and add the egg mix to the pan. Stir once, allowing the potatoes and peas to mix through the eggs, and then leave the frittata to cook on the bottom for 4 – 5 minutes.
- Scatter the herbs over the top of the frittata, and then place the pan into the oven. Bake for 5 – 10 minutes, until the eggs are set on top.
- Allow the frittata to cool slightly before serving.
