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Spinach & mushroom frittata

Prep Time 5 minutes
Cook Time 10 minutes
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.