Frittatas are such a good way to use up the leftover veggies in your fridge, and this recipe adapted from SAVEUR is a real winner!
Packed with tons of fresh ingredients, it makes a fab breakfast or lunch dish.
Don’t forget, you can add eggs to your EroeGo box too, so you won’t have to venture to the store for those vital ingredients
Servings: 8 people
Prep time: 30 minutes
● 450g potatoes, peeled & chopped
● 60ml extra-virgin olive oil
● 1 onion, thinly sliced
● 1 bell pepper, seeded & thinly sliced
● 1 clove of garlic, finely chopped
● 60g spinach
● 3 tbsp unsalted butter
● 8 eggs, beaten
● 2 tbsp basil, thinly sliced
Boil a large pan of water, add the potatoes and boil them for 5 minutes until tender.
While the potatoes are cooking, preheat the grill.
Add the oil, onion, pepper and garlic to a large skillet and cook over medium-high heat for around 8 minutes, stirring every now and again, until the veg becomes soft.
Add the spinach and cook for around 1 minute, until it has started to wilt.
Once the potatoes have finished boiling, drain them well and add them to the skillet once the spinach has wilted.
Also add the butter, seasoning, eggs and 1 tablespoon of the basil to the skillet and stir well to combine.
Reduce to medium heat and cook for around 8 to 10 minutes, until the edges have started to set.
Move the pan to the and grill for 3 more minutes until the top has set.
Remove from the grill, scatter with the leftover basil and serve.
To store: Once this frittata has cooled, put it in an airtight container and keep it in the fridge for up to 3 days.