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Eat-your-greens frittata

February 28, 2011

We have potato and eggs to use up, therefore tonight is frittata night. I’ve never made this before (I’ve never even made an omelette!) so I turned to google, and then combined all the recipes to include the ingredients I wanted to bring to the party: spinach, courgette, spring onions and feta.

All green and freshly chopped

Frittata (serves 2)


2 medium potatoes, cooked and sliced
1 courgette, sliced
5 spring onions, sliced
75g spinach
4 eggs, beaten and lightly seasoned with salt and pepper
75g feta, broken into rough chunks


1. Fry the potatoes, courgette and spring onions in  for about ten minutes

2. Put the spinach in a colander and pour over boiling water until wilted

3. Squeeze all the water out of the spinach

4. Mix the spinach into the pan

5.  Pour the beaten egg into the pan

6. Sprinkle the feta over and flatten out the mix with the back of a spatula

7. Allow to cook on a low heat, shaking the pan occasionally

8. When the whole mixture moves as one when shaken, the underneath has cooked. Put the pan under the grill on a medium heat (too hot and the top will cook while leaving the egg in the centre runny) until cooked through and golden on top.

Just five minutes from golden scrumptiousness

Serve with a green salad.

Certainly a handy meal to rustle up if you have eggs to use – H reckons it would be nice cold for lunch.

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