Name: Spinach & mushroom frittata
Prep time: 5 min
Cook time: 10 min
Ingredients: 4 new potatoes; 1 tsp butter ((or coconut oil)); 2 portobello mushrooms; 1 handful fresh spinach; 4 eggs; 4 tbsp milk of choice ((e.g. oat milk)); 1/2 tsp garlic powder; 1/2 tsp dried mixed herbs ((e.g. Italian mix)); 1 pinch ground black pepper

Spinach & mushroom frittata

Prep Time 5

Cook Time 10

Servings 2

Ingredients

4 new potatoes
1 tsp butter (or coconut oil)
2 portobello mushrooms
1 handful fresh spinach
4 eggs
4 tbsp milk of choice (e.g. oat milk)
1/2 tsp garlic powder
1/2 tsp dried mixed herbs (e.g. Italian mix)
1 pinch ground black pepper

Instructions

Chop the new potatoes into chunks, keeping the skin on, and boil in a pan for 5 minutes.
In the meantime, in a frying pan, melt the butter on a low heat.
Thinly slice the mushrooms and add to the frying pan. Cook for a few minutes.
Add the spinach to the pan and cook until wilted.
Use a colander to drain the water from the boiled potatoes and add to the frying pan with the mushrooms and spinach.
In a bowl, mix the eggs, milk, garlic powder, mixed herbs and ground black pepper using a metal fork.
Pour the egg mix over the vegetables in the frying pan and continue to cook on a low heat for a couple of minutes, or until the bottom of the frittata begins to set.
Place the frittata in the grill for a few minutes to cook the top half.
Cut into segments and serve with a side salad.