POTATO, SPINACH & ROSEMARY FRITTATA

I love making frittata's as you can throw into a pan whatever is left over in your fridge, pour some eggs & milk over the top and voila, you have yourself a filling meal. I always use almond or oat milk in my frittata's as I am allergic to dairy and I never add cheese, instead opting for dried herbs, spices and vegetables to add the flavour. As a result my frittata's are not buttery, creamy or fatty; rather they are light, stuffed to the brim with vegetables and are almost peasant-like in their simplicity. My method for cooking frittata's was adopted from Gywneth Paltrow's cookbooks and it is fool proof, therefore be precise with the cooking times! 

Ingredients

• 500g sebago potato, peeled & chopped into 3cm pieces
• 6 free-range eggs (52g each = 312g total)
• 100ml unsweetened almond milk
• 1 tablespoon rice bran oil
• 2 large garlic cloves (8g), finely chopped
• 60g baby spinach, roughly chopped
• 1 tablespoon dried rosemary 
• Optional - fresh chives, finely chopped or other spices or herbs 

Cooking 

1. Preheat a fan-force oven to 190 degrees celsius. 

2. Place the chopped potato into a medium saucepan of water and bring to the boil. Once boiled, cook for 5 minutes or until the potatoes are just tender. Remove from heat and drain in a colander until cold running water. 

3. Meanwhile, whisk together the eggs, almond milk, 125ml (1/2 cup) of water and a generous pinch of ground black pepper and sea salt. 

4. Heat the oil in a large, deep frying pan over medium heat and swirl to coat. Add the garlic and cook for 1 minute, stirring. Add the potatoes to the pan and cook, stirring, for 2 minutes. If the potatoes stick to the pan, add a few splashes of water to the pan instead of more oil. Add the baby spinach and cook, stirring, until the spinach just wilts. 

5. Pour the egg, milk & water mixture over the vegetables and sprinkle the dried rosemary on top. Leave to cook on medium-high heat for 5 minutes. 

6. After 5 minutes of cooking on the stove the outside of the frittata should be quite solid, however the inside will still be runny. Transfer the frittata to the oven and cook for exactly 8 minutes. Remove from the oven and serve warm, accompanied with a pinch of sea salt & ground black pepper, if desired. 

Serves / 2 

Total Preparation time / 10-15 minutes 

Total Cooking time / 25 minutes 

Approx calories / 514 per serve 

x Emily