A delightful frittata that will make a great light supper with a green salad and some crusty bread.

Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt.

Prepare

less than 30 mins

Cook

10 to 30 mins

Serve

Serves 4

Dietary

Gluten-free

Nut-free

Vegetarian

Ingredients

• 2 tbsp olive oil
• 400g/14oz new potatoes, roughly chopped
• 1 large red onion, finely chopped
• 8 large free-range eggs
• 100ml/3½fl oz single cream
• ½ tsp freshly grated nutmeg
• handful mint leaves, finely chopped
• 3 garlic cloves, sliced
• 150g/5½oz spinach, roughly chopped
• 120g/4½oz goats' cheese, roughly chopped
• 12 sage leaves
• salt and freshly ground black pepper

Method

Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.

Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.

Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.

Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden.

Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.