1

Preheat the grill to high. Heat the spinach in a frying pan, stirring to break it up, for 5 minutes, (until defrosted if using frozen) and warmed through. Drain and wipe the pan with kitchen towel.

2

Mist the pan with cooking spray and add the onion and pepper. Season and fry, stirring, for 5 minutes. Return the spinach to the pan. Pour in the beaten eggs and then spoon the soft cheese into the pan in dollops.

3

Cook for 3–4 minutes, or until the bottom of the frittata is set, then grill for 5 minutes or until the top is golden and set.

4

Meanwhile, cook the new potatoes in boiling water for 10–12 minutes, until tender. Drain, and divide between 4 plates. Top each portion with 1 tsp low fat spread each. Slice the frittata into 4. Divide between the plates and serve.