spinach and cheddar frittata
this simple supper idea using delicious Red Tractor ingredients. The
frittata is perfect served cold for a picnic, or sliced into wedges
for a tasty packed lunch.
/2lb 2oz Red Tractor new potatoes
225g/8oz bag Red Tractor young spinach
25g/1oz Red Tractor Country Life English butter
1 tbsp olive oil
1 bunch Red Tractor spring onions, chopped
1 garlic clove, crushed
100g/4oz Red Tractor Cheddar Cheese, grated
6 medium eggs
3 tbsp Red Tractor milk
Salt and freshly ground black pepper
Simmer the potatoes in lightly salted water for about 15 minutes,
until just tender. Drain and slice thickly. Cook the spinach in a
tiny amount of water for 3-4 minutes, until the leaves wilt. Drain
well, then squeeze out the excess moisture.
2 Heat the butter and olive oil
in a large non-stick frying pan. Gently fry the spring onions and
garlic for about 3 minutes, then add the potatoes. Cook over a low
heat for about 1o minutes, stirring occasionally. Add the spinach,
stirring it through, then scatter the grated cheese on top.
3 Preheat the grill. Beat the
eggs and milk together, season, then pour into the frying pan. Cook
on the hob over a low heat until set, then brown and set the surface
under the grill. Cool for a few minutes, then slice into wedges.
hot, warm or cold.
Add sliced Red Tractor courgettes and mushrooms instead of spinach.
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