Frittata is great for using up some leftover veg and makes a quick and delicious midweek dinner. Use whatever you have in your fridge


Ingredients

  • 3 small potatoes, peeled and sliced
  • a few handfuls of fresh spinach
  • 100g of smoked salmon, roughly chopped
  • 1 tsp cayenne pepper
  • a few blobs of ricotta (optional)
  • 3 organic eggs

Serves 3-4

Directions

  1. Preheat the grill
  2. Cover the sliced potatoes with cold, salted water and bring to the boil. Simmer for a few mins until almost tender. Drain in a colander and leave to steam dry for few minutes
  3. Throw the spinach into a deep frying pan and stir until wilted. Add in the potatoes and salmon and mix well
  4. Whisk the eggs lightly and add cayenne and black pepper
  5. Pour the egg over the veg, mix briefly and dot with a few blobs of ricotta. Cook on a medium heat until the bottom has set
  6. Transfer to the grill to finish off the top
  7. Serve straight from the pan with a side salad, or at room temperature for a packed lunch