Spinach and Feta Cheese Frittata
Prepared with
Ingredients
- 8.75oz new potatoes
- 10 free range eggs
- 8.75oz spinach
- 5.25oz cherry tomatoes(cur into quarters)
- 3.5oz feta cheese
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tbsp olive oil
- Salt and pepper to season
Instructions
Step 1
Slice the potatoes into 1cm discs, season with olive oil, the oregano and a pinch of salt and pepper
Step 2
Place in the crisping basket and AC at 200C for 20 mins, making sure to stir them half way
Step 3
In the mean time place the spinach in a bowl and microwave in 30 sec burst until wilted - this should take between 90 and 120 secs depending on how powerful your microwave is
Step 4
Drain the wilted spinach and allow to cool then chop
Step 5
Whisk the eggs, crumbled feta, cherry tomatoes and add the spinach and herbs , season with salt and pepper
Step 6
Remove the cooked potatoes from the crisping basket and line it up with parchment , making sure it is at least 5 cm on the side
Step 7
Place a layer of potatoes on the parchment then pour the egg mixture on top
Step 8
AC at 180C for 25 mins, then stick a knife through the middle of the frittata to make sure it is cooked through. If still slightly runny cook for another 5 min
Step 9
Serve hot or cold with salad
Note: for quickness you can place the parchment in the crisping basket then layer the potatoes on it and then just pour the egg mixture on top. I do find out the potatoes get crispier without the parchment though!