Leek, Potato & Spinach Frittata |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly. Ingredients:
1 large potato |
1 leek |
1 red onion |
3 cups baby spinach |
3 eggs (lightly beaten) |
1 cup cheddar cheese (grated) |
1/2 teaspoon paprika |
salt & pepper |
Directions:
1. Pre-heat your grill/broiler.
2. Dice the potato and par-boil for approx 5 minutes.
3. While the potato is cooking, chop the leek and onion.
4. Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
5. Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
6. Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
7. To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.
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