Mediterranean Frittata
Potatoes, eggs and greens, what a delicious combination and perfect for those who seek nutrition and flavour. This recipe makes an excellent breakfast or suppertime meal and a superb protein power snack. The only time consuming moment is cooking the waxy potatoes but after this the recipe can be made and finished very quickly. Delightful when served with a crisp green salad but equally as good on its own with a spicy sauce for those of you who like a chilli touch.
6
20 mins
30 mins +
Hot Grill: 5 mins or so
Ingredients
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Egg batter
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6 eggs- lightly beaten
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A touch of seasoning- sea salt and black pepper
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Other
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400g waxy potatoes- peeled, cut into large chunks
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250ml stock- either vegetable or chicken
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3 tbsp olive oil
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1 good sized red onion- chopped
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100g mix of baby spinach, rocket and watercress- cleaned, stalks removed
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Topping
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70g parmesan- grated
Instructions
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Make egg batter:
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01 In a bowl beat eggs with a touch of seasoning. Set aside.
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Commence cooking potatoes:
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02 Place potatoes in the base of the cooking pan, cover with the stock. Raise the temperature and to a high heat and cook until most of the stock has evaporated. Now reduce to a medium heat, add the chopped onion and olive oil. Carefully toss all the ingredients together and cook until the potatoes are soft and the other ingredients softened.
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Main cook:
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03 Add the mix of spinach, rocket and watercress. When the greens have wilted pour into the pan ALL the egg mixture. Sprinkle with the grated parmesan and continue to cook 10 minutes or so until the egg is almost set.
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Final cook:
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04 Remove from the heat and place under a hot grill until the cheese has melted and the frittata puffed and golden.
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Serve:
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05 Take to the table hot and serve with a delicious green salad and slices of freshly baked bread.
Notes
If you cannot get a leaf mix of watercress, rocket and spinach just use what is available to the quantity required. This recipe is equally delicious when feta cheese is added.
