Ingredients
· 6 large eggs
· 100ml double cream
· 15 cherry tomatoes
· 50g young spinach
· 2 medium potatoes
· 2 cloves of garlic
· 100g grated cheddar (optional)
· Salt & pepper
· 50ml olive oil
· 1 sprig of thyme
Instructions
· Heat the oven to 180c
· Whisk the eggs and double cream together and set aside
· Peel and thinly slice the potatoes. Fry the potatoes with a tablespoon of the olive oil with some salt & pepper, turning occasionally until tender for approximately 5min.
· Cut the cherry tomatoes in halves and fry for 1min on high heat in a pan
· Chop the garlic and put in a hot pan with olive oil, add the spinach and stir until wilted.
· Arrange the potatoes, spinach and tomatoes in a 25-30cm non stick pan and top with the grated cheddar (optional). Sprinkle the thyme on top
· Pour over the egg mix, cook for 2min on the stove until the egg mix sets on the corners
· Put the pan in the oven on the middle shelf and bake for 10-12min. Check by cutting into the centre of the frittata. Cook for a further 2 min if the eggs haven’t set.
· Cool in the pan, remove after 5min and serve
You can use any vegetables you have handy, a very versatile and healthy dish
Vegetarian
Gluten Free