A friend gave me a load of veg from her allotment, potatoes, courgette and spinach. So I threw it all together with a few other things that I had in the fridge…

Ingredients

Olive oil

2-3 potatoes, sliced

1 courgette, sliced

Some spinach, cut roughly

1 pointed sweet red pepper, de-seeded and sliced

A bunch of spring onions, chopped

Freshly ground black pepper

6 free range eggs, beaten

100g mature cheddar cheese, grated

Method

Bring a pan of water to the boil and add the potatoes, boil for 6 minutes. Don’t let them cook too much or they’ll fall apart.

Whilst the potatoes are boiling add a splash of oil to a deep frying pan and add the courgette. Fry for a few minutes over a medium heat, turning occasionally so they brown on both sides.

Add the red pepper and spring onions, add a twist of freshly ground black pepper and give it all a stir.

A few minutes before the potatoes are done put a steamer over the potato pan and wilt the spinach.

Drain the potatoes and remove the spinach from the steamer.

Add the potatoes and spinach to the frying pan and give it a mix, being careful to not break up the potatoes.

Pour over the beaten egg and cook on a low heat for another 10-15 minutes, whilst that’s cooking preheat your grill.

Once the bottom of the frittata is cooked the top will probably need a few minutes under the grill to finish and brown.

When the top is cooked add the grated cheese and place back under the grill until it’s melty and delicious.

Serve with whatever you have handy, I had tomato sauce 😛

Published by Rich

E-learning warrior, cyclist, bad photographer, vegetarian and geek. I cook, take photos of food, talk about social media, mobile tech and fiddle with WordPress.

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