Spinach & pepper frittata
0
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
This vegetarian frittata makes for a perfect lunch.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red pepper
½ medium, deseeded and diced
Onion
½ medium, diced
Potatoes, Raw
50 g, peeled and diced
Spinach
25 g, shredded
Egg, whole, raw
2 medium, raw, beaten
Instructions
1
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.
2
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.
3
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.
4
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.
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