Spinach and potato frittata

My husband has gone away for the weekend and I can’t be bothered cooking a big meal or preparing anything that’s going to take too long! I want to eat and quickly!

Frittata is always my dish that I prepare when I can’t be bothered – it’s so quick and easy and it’s a healthy option instead of picking up the phone to order take out! This is ideal for brunch too when you don’t feel like scrambled, poached or fried eggs.

Have a play with different ingredients you put in too. I’ve tried this with mushrooms and also red capsicum. The sky’s the limit with the choices, but for me, these ingredients are just so simple. Please let me know if you’d like me to try any different ingredients or if you’re got a fittata you want to share, I’d love to hear from you.

Cooking time may vary on the sort of oven you have. Fan forced oven could take 15 minutes. Electric oven maybe 40 minutes to cook. My oven is gas and I know this is the perfect time for my frittata.

INGREDIENTS:
1½ tablespoons butter
1 onion, diced
2 Dutch cream potatoes cut into 2cm cubes, skin on
3 blocks frozen spinach, thawed
6 eggs, whisked
¼ cup cold water
75 grams tasty cheese, grated
Salt & pepper to taste
Canola spray

METHOD:
Heat the oven to 200˚C

In a fry pan, add 1 tablespoon butter with onions and potatoes on medium heat. Fry until potatoes are golden, stirring frequently. Add spinach and remaining butter for another minute until well combined. Remove from heat and season to taste.

In a bowl, add eggs and water and whisk gently to combine.

Spray a baking dish with oil.

Add spinach and potato mixture evenly into the dish then cover with the egg mixture and top with cheese.

Bake for 25-30 minutes until golden and puffy. The frittata should spring back when you touch it.

Cut into slices and enjoy!

Serves 4-6 people