AI illustrationOven potato and spinach frittata
65 min3 portionsone thing to get rightdairyegg
Why it worksThe potatoes roast first, because eggs cook much faster than potatoes. When the egg goes in, everything underneath is already soft.
Ingredients
- 500 g potatoes
- 300 g frozen spinach
- 150 g onions
- 8 eggs
- 80 g grated gouda
- 50 ml semi-skimmed milk
- 20 ml olive oil
Method
- Heat the oven to 200 °C (fan oven 180 °C). Slice the potatoes thinly and slice the onion. Mix them with the olive oil and a pinch of salt in a medium oven dish.
- Roast for 25 minutes, until the potatoes are soft.
- Spread the frozen spinach over the potatoes. Bake for 10 minutes, until the spinach has melted and most of its water is gone.
- Beat the eggs with the milk, the cheese, a pinch of salt and some pepper. Pour it over the vegetables.
- Bake for 18–20 minutes, until the middle is firm. A knife pushed into the middle should come out clean. Eat warm or cold.
A portion: about 530 kcal · 31 g protein · 36 g carbs · 28 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
