About this recipe:This chunky omelette makes a perfect light lunch, and is an ideal way of using up leftover new potatoes. Try serving with mixed salad with chives.
1 tablespoon olive oil
150 g (5½ oz) red onions, finely chopped
1 large red pepper, chopped
150 g (5½ oz) baby spinach leaves
1 clove garlic, crushed
6 spring onions, chopped
500 g (1 lb 2 oz) cooked new potatoes, sliced
4 tablespoons skimmed milk
1 tablespoon chopped fresh basil
2 teaspoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaved parsley
Salt and black pepper
25 g (1 oz) Parmesan cheese, finely grated
25 g (1 oz) half-fat mature Cheddar cheese, finely grated
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Heat the oil in a large frying pan with a flameproof handle and sauté the onions and pepper for 5 minutes, or until they have softened.
Add the spinach, garlic and spring onions and continue frying for 2 minutes, or until the spinach has wilted. Then stir in the potatoes.
Beat the eggs in a large bowl with the milk, basil, chives and parsley and add salt and pepper to taste. Pour the mixture over the vegetables, reduce the heat and cook for 10-20 minutes until the egg begins to set.
Meanwhile, heat the grill to medium. Sprinkle the cheeses over the frittata, then place the pan under the grill for 2 minutes, or until the cheese has melted and turned golden. Cut the frittata into wedges and serve.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish in the oven or under the grill.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.