Prep Time:10 mins
Understanding food allergies and intolerances
Tomato and spinach frittata
Cooking Time:25 mins
Serves:1 Adult
A delicious and filling meal!
About this recipe
This recipe was developed by safefood nutritionists
Ingredients
For the frittata
- 1 teaspoon of olive oil
- 2 medium tomatoes, chopped
- ½ clove of garlic, peeled and thinly sliced
- 100g / 3½oz. of fresh spinach
- 2 scallions, sliced
- ½ teaspoon of dried thyme
- 1 medium potato, cooked and peeled
- 2 medium eggs
- Black pepper, to taste
For side salad
- 30g / 1oz. of lettuce
- 1 medium tomato, sliced
- 1 spring onion, sliced
- 6 slices of cucumber
- ½ small pepper, de-seeded and diced
- 40g / 1½oz. of beetroot
- 3 tablespoons of frozen sweetcorn, defrosted in the microwave
- 1 tablespoon of reduced-fat coleslaw
Method
- Heat oven to 200oC/ Fan 180oC / Gas mark 6.
- Heat the oil in a non-stick pan and when hot cook the garlic, tomatoes, spinach, scallions and herbs, until the spinach has wilted. Remove from the heat.
- Cut the potato into cubes.
- Add the vegetables to the potato. Beat the eggs and add to the vegetable mix along with the ground black pepper.
- Place in a small baking dish and cook in the oven for 15–20 minutes.
- Combine all the salad ingredients in a small bowl.
- Serve the frittata with the tossed salad and coleslaw.
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Mixing bowl
Serving suggestions
Serve with a side salad.
"Feel free to use different vegetables that you prefer or that are in season."
