Spinach, feta and potato frittata

Ingredients

• 10 eggs
• 1 lb baby potatoes
• 5 oz baby spinach
• 4 oz feta
• 1 red onion
• 1 pint cherry tomatoes
• 1 bag mixed salad greens
• 2 tbsp olive oil

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Method

1. Heat oven to 400°F. Slice the potatoes thinly and cook in oil in an ovenproof skillet, covered, until tender, 10 minutes. Add the onion.
2. Stir in the spinach until wilted.
3. Pour over the beaten, seasoned eggs, scatter with feta and halved tomatoes, and cook 3 minutes until the edges set.
4. Bake 12 minutes until just set in the middle. Serve in wedges with salad.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer