LET'S GET COOKING
GOAT CHEESE & POTATO FRITTATA
1 tsp of olive oil
400g of potato
200g of green beans
60g of spinach
1/2 bunch of basil
50g of goats cheese
Dice potato into 1 cm cubes (leave the skin on)
Trim the beans and cut into 2 cm lengths
Whisk the eggs
Heat oil a large frying pan over medium to high heat.
Add diced potato and cook for 5 minutes, stirring until potato is browned and mostly cooked. A blunt knife should be able to partly go though the potato pieces.
Add prepared beans, garlic and 1/2 cup of water. Cook until water absorbed and potato is completely cooked. A blunt knife should easily go through the potato pieces.
Add spinach and basil leaves, stirring through until wilted.
Turn the heat to low and pour the whisked eggs evenly over the mixture and tilt the pan to ensure that they are spread out evenly.
Put a lid on the frypan. The lid assists with cooking the top of the frittata and means that you will not have to flip it. (If you find that the pan is hot and that the frittata is browning faster than the egg is cooking, you can remove it from the heat and allow the heat of the pan to cook the egg.
The frittata is done when the egg at the top is set.
Slide the frittata onto and place and cut into 2 portions.
Crumble goats cheese over the top
Energy (kJ): 1488 kJ
Carbohydrates: 25 g
Protein: 23 g
Fats: 16 g
Sodium: 252 mg
Iron: 4.3 mg