• 1 kg salad potatoes
  • 2 red onions, peeled and chopped
  • 9 free-range eggs, beaten
  • 135 g mild Cheddar, finely grated
  • 500 g chopped spinach, defrosted in microwave and squeezed dry
  • 225 g tomatoes, sliced
  • 500 g frozen broccoli florets
  • 350 g courgettes, cubed
  • 2 tbsp olive oil
  • 1 clove garlic, peeled and finely chopped


  1. 1

    Boil the potatoes for 10 minutes, until tender, then drain and slice thickly.

  2. 2

    Meanwhile, heat 1 tablespoon of oil in a 23cm frying pan over a medium heat. Add the onion and cook for 5-10 minutes, until soft, adding the garlic for the last minute.

  3. 3

    In a large bowl, lightly whisk the eggs with half the cheese. Add the onion, garlic, potato and spinach, and stir gently to coated all the vegetables.

  4. 4

    Heat the remaining 1 tablespoon oil in the frying pan. Pour in the frittata mixture and top with the tomatoes. Sprinkle over the remaining cheese and cook over a low heat for 12 minutes, until the bottom has set.

  5. 5

    Meanwhile, boil the broccoli and courgettes for 3-4 minutes, then drain. Preheat the grill to hot.

  6. 6

    Place the frittata pan under the grill for 5 minutes, until the egg is cooked through. Cut into 4 and serve with the broccoli and courgettes.

Nutritional Details

Each serving provides
  • Energy 2755kj 658kcal 33%
  • Fat 32.2g 46%
  • Saturates 12.0g 60%
  • Sugars 12.1g 13%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

47.5g carbohydrate 10.3g fibre 39.5g protein

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