Tomato and spinach frittata
Suitable for vegetarians
A delicious and filling meal!
Ingredients - Serves 1 Adult
For the frittata
- 1 teaspoon of olive oil
- 2 medium tomatoes, chopped
- ½ clove of garlic, peeled and thinly sliced
- 100g / 3½oz. of fresh spinach
- 2 scallions, sliced
- ½ teaspoon of dried thyme
- 1 medium potato, cooked and peeled
- 2 medium eggs
- Black pepper, to taste
For side salad
- 30g / 1oz. of lettuce
- 1 medium tomato, sliced
- 1 spring onion, sliced
- 6 slices of cucumber
- ½ small pepper, de-seeded and diced
- 40g / 1½oz. of beetroot
- 3 tablespoons of frozen sweetcorn, defrosted in the microwave
- 1 tablespoon of reduced-fat coleslaw
Method
- Heat oven to 200oC/ Fan 180oC / Gas mark 6.
- Heat the oil in a non-stick pan and when hot cook the garlic, tomatoes, spinach, scallions and herbs, until the spinach has wilted. Remove from the heat.
- Cut the potato into cubes.
- Add the vegetables to the potato. Beat the eggs and add to the vegetable mix along with the ground black pepper.
- Place in a small baking dish and cook in the oven for 15–20 minutes.
- Combine all the salad ingredients in a small bowl.
- Serve the frittata with the tossed salad and coleslaw.
Serving Suggestions
Serve with a side salad.
About this Recipe
This recipe was developed by safefood nutritionists
All our recipes are nutritionally analysed by our team of experts.
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (879g) |
| Energy | 232Kj | 2042Kj |
| 56Kcal | 488Kcal |
| Fat | 2.3g | 20.2g |
| (of which saturates) | 0.5g | 4.5g |
| Carbohydrate | 5.1g | 45.1g |
| (of which sugars) | 2.7g | 23.4g |
| Fibre | 1.6g | 14.4g |
| Protein | 2.8g | 24.2g |
| Salt | 0.1g | 1.1g |
Disclaimer.
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