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Spinach and potato frittata with cannellini and pepper salad

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6, beaten Eggs
200g, thawed, squeezed and finely chopped Frozen spinach
15g, finely grated Hard spanish cheese e.g. manchego
4 (200g), boiled with skins on New potatoes
400g tin, drained Cannellini beans
1/2, finely diced Red pepper
2, finely sliced Spring onion
1 tbsp, chopped Fresh flat leaf parsley
1 tbsp Olive oil
2 tbsp White wine vinegar
1 tsp Mushroom ketchup

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Spinach and potato frittata with cannellini and pepper salad

    • Serves 4
    • Easy


    This was a massive hit with my kids. I think the eggs and cheese helped but it was a great way to get them to eat their spinach which is an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. All things good for growing bodies!

    The cannellini salad wasn’t such a hit with mine but I still let them try it before dismissing it! It was tasty for the grown ups tho! You can always cook some carrots or peas as a back up side dish!


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    Boil the potatoes until tender.

    Whilst the potatoes are cooking, make the salad: mix the beans, chopped pepper, parsley and spring onion in a bowl. Mix the dressing (vinegar, mushroom ketchup and olive oil) in a small jar and pour over the beans.


    Drain the potatoes and allow to cool before cutting into a 2 inch dice size. Thaw, squeeze and chop the spinach.


    Make the frittata by frying the potatoes in large frying pan in a little oil. When lightly browned, ensure they are evenly distributed over the base of the pan. In a jug, beat the eggs and mix in the chopped spinach. Add this to the frying pan over the potatoes. Cook for 5 minutes over a medium heat.

    Grate the cheese over the top and place until the grill. Grill until the cheese is melted and browned and the egg mixture is set.

    Serve with bean salad and crusty bread (gluten free if necessary).

    Alison Lyles

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