Tomato and spinach frittata recipe

Tomato and spinach frittata

3 ratings

Prep Time:10 mins

Cooking Time:25 mins

Serves:1 Adult

A delicious and filling meal!

About this recipe

This recipe was developed by safefood nutritionists

Ingredients

For the frittata

1 teaspoon of olive oil
2 medium tomatoes, chopped
½ clove of garlic, peeled and thinly sliced
100g / 3½oz. of fresh spinach
2 scallions, sliced
½ teaspoon of dried thyme
1 medium potato, cooked and peeled
2 medium eggs
Black pepper, to taste

For side salad

30g / 1oz. of lettuce
1 medium tomato, sliced
1 spring onion, sliced
6 slices of cucumber
½ small pepper, de-seeded and diced
40g / 1½oz. of beetroot
3 tablespoons of frozen sweetcorn, defrosted in the microwave
1 tablespoon of reduced-fat coleslaw

Method

Heat oven to 200oC/ Fan 180oC / Gas mark 6.
Heat the oil in a non-stick pan and when hot cook the garlic, tomatoes, spinach, scallions and herbs, until the spinach has wilted. Remove from the heat.
Cut the potato into cubes.
Add the vegetables to the potato. Beat the eggs and add to the vegetable mix along with the ground black pepper.
Place in a small baking dish and cook in the oven for 15–20 minutes.
Combine all the salad ingredients in a small bowl.
Serve the frittata with the tossed salad and coleslaw.

What you will need

Chopping board
Chopping knife
Frying pan
Mixing bowl

Serving suggestions

Serve with a side salad.

"Feel free to use different vegetables that you prefer or that are in season."

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