Thursday, February 14, 2008

Potato and Spinach Frittata

Ingredients (serves 4) – 3 points per serve

  • 400g coliban (washed) potatoes, peeled, cut into 3cm pieces
  • 1 tbs olive oil
  • 80g baby spinach leaves
  • 4 eggs
  • 2 egg whites
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper


  • Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.

  • Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.

  • Preheat grill on high. Whisk together the eggs, egg whites and garlic in a medium jug. Season with salt and pepper.

  • Pour the egg mixture into the pan. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.