Spinach and potato frittata

Method

1. Warm 1 teaspoon of oil in a large, non-stick frying pan over a medium-high heat. Cook the onion until it starts to soften, then add the garlic and stir for a further minute. Using a slotted spoon, transfer the onion and garlic to a dish to cool, leaving the oil in the pan.
2. Crack the eggs into a mixing bowl, then add the milk and lightly whisk. Add the cooked onion and garlic, the spinach, cheese and black pepper and mix thoroughly.
3. Add the remaining oil to the pan and warm over a high heat. Tilt the pan so that the base and sides are coated with oil. Pour in the egg mixture, making sure the spinach is spread out. Quickly add the potato pieces evenly across the pan.
4. As the eggs start to set, use a spatula to lift the frittata around the edges and tilt the pan slightly, allowing the raw egg to run onto the base of the pan.
5. Cook until the frittata is browned on the bottom and almost set – the centre should still be runny.
6. Remove the pan from the heat. Place a plate over the pan and invert, tipping the frittata onto the plate. Then carefully slide the frittata back into the pan and return to the heat until the eggs are cooked and both sides are lightly browned. Alternatively, if using a frying pan with an oven-proof handle, finish cooking under the grill. For a garnish, add a few ribbons of cooked courgette (optional).

Serving suggestion: This healthy frittata recipe is a meal in itself, but you could add to your 5 A DAY with a side salad or portion of green vegetables.