Spinach & pepper frittata
SmartPoints® value per serving
This vegetarian frittata makes for a perfect lunch.
Calorie controlled cooking spray
½ medium, deseeded and diced
½ medium, diced
50 g, peeled and diced
25 g, shredded
Egg, whole, raw
2 medium, raw, beaten
- Heat cooking spray in a 20-23cm non-stick frying pan with a heatproof handle over a low heat. Add the peppers, onion, and potato, together with 2 tbsp of cold water. Season with salt and pepper.
- Cover and cook for 10-15 minutes, stirring occasionally, until the potatoes are cooked through and golden brown. Add the spinach to the pan and continue cooking for 2-3 minutes, until wilted.
- Pour the beaten eggs over the ingredients in the pan. Lift the mixture at the edges with a fork, to let the raw egg run down into the base. Cook for 5 minutes, or until the base is golden.
- Meanwhile preheat the grill to high. Place the pan under the hot grill and cook for 2-3 minutes, or until golden and just firm. Cut into wedges and serve hot or cold.