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Ingredients
| russet potatoes: 1 whole potato |
| leeks: 1 whole leek |
| onions - red: 1 onion |
| spinach: 3 cups |
| eggs: 3 (lightly beaten) |
| cheddar cheese (shredded): 1 cup (grated) |
| paprika: 1/2 tsp |
| salt |
| black pepper |
Leek, Potato & Spinach Frittata
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- Pre-heat your grill/broiler.
- Dice the potato and par-boil for approx 5 minutes.
- While the potato is cooking, chop the leek and onion.
- Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
- Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
- Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
- To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.