SPINACH FRITTATA

Happy World Egg Day!
This is something easy to whip up for breakfast!
All you need is…
INGREDIENTS:
1 Tbls vegetable oil

200 g baby potatoes, boiled and halved

200 g cherry tomatoes, halved
1 red onion, chopped

250 g spinach 
6 large eggs

170 g can evaporated milk

1 tsp black pepper

METHOD:
Steam the spinach.
Fry the onions in oil and add the potatoes. In an ovenproof pan.
Mix your eggs, milk and salt & pepper together.
Add spinach and tomatoes to the egg mixture.
Pour mixture over the potatoes.
Leave it on the stove top for a few minutes and then transfer to the oven. 
Bake at 180 degrees Celsius until egg is cooked.
Serve warm!

Recipe Credit: Dorah Sitole and Move Magazine 
Egg Story

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