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 / 1½​oz. of beetroot
• 3 tablespoons of frozen sweetcorn, defrosted in the microwave
• 1 tablespoon of reduced-fat coleslaw