Frittatas are so easy, so nutritious and incredibly useful for using up left over veggies.  I’ve just had a rummage in my fridge and come up with this one, but you can adapt it depending on what you have in …


Eggs (I allow 2 per person)

Spinach (the pre-washed baby leaf variety work well)

Bunch spring onions


Jersey royal new potatoes

Fresh mint

Mature cheddar


Part boil the potatoes, drain and add to a large non stick frying pan with a generous glug of olive oil.  Add spring onions and cook on low heat, add peppers and cook until softened.

Whisk eggs, stir in finely chopped spinach and a small handful of mint. Season with salt and pepper.  Add to pan and cover with a tightly fitting lid and allow to cook on a low heat.  Once egg is nearly cooked through sprinkle generously with grated cheese and pop under the grill to cook on top.

Serve with salad, bread, grilled tomatoes or whatever takes your fancy.

Tuck in! 

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One thought on “Spring time frittata 

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