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POTATO FETA AND SPINACH FRITTATA

Brenda Janschek
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Cook Time 40 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 2 potatoes peeled, cubed and parboiled
  • 7 eggs
  • 1 cup of feta chopped
  • 1 cup cheddar or parmesan cheese grated
  • 2 big handfuls of baby spinach
  • 1 handful of basil or flat leaf parsley finely chopped
  • 1/2 cup cream
  • 1 red onion sliced
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 180 celcius
  • Lightly grease a baking dish
  • Whisk eggs with cream in a large bowl, pop in both cheeses, herbs, baby spinach (rip into smaller pieces), potato, salt and pepper and gently stir
  • Pour into the baking dish and top with the red onion slices
  • Pop into oven and bake for approximately 40 minutes
  • Sprinkle with some extra herbs, cut into wedges or squares and serve with a dollop of hummus and a big garden salad

Notes

Serves 4 but I recommend doubling the recipe for a larger group or if you want leftovers