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potato spinach and cheddar frittata

Enjoy 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.


1kg /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

Serves 4-6

1 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.

Serve hot, warm or cold.

Cook's tip: Add sliced Red Tractor courgettes and mushrooms instead of spinach.

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