Serves 6, Takes 25 minutes, 276 calories per serving
This is a perfect spring time dinner meal, served with a nice side salad and a glass of white wine.
All ingredients can be found in the shop
Swap the spring greens for Purple Sprouting, Kale or leek if preferred
Cheddar, Potato & Leek Frittata
2 tbsp olive oil
300g baby potatoes, dried and sliced into 5mm rounds (Boil these first, not included in cook time)
175g cheddar cheese
200g leeks, sliced into 5mm rounds
1/2 - 1 red chili to taste, finely sliced (Optional)
100g cherry toms, halved
Parsley, chopped finely (Optional)
Salt & Pepper
Heat 1 tbsp oil in a medium ovenproof frying pan (about 24cm). Fry the potatoes for 5 mins, tossing occasionally until golden and starting to crisp - transfer to a plate
Preheat your grill to medium-high
Add the remaining oil to the frying pan and soften the leeks and chili (if using).
Return the potatoes to the pan
Whisk together the eggs in a bowl, season well, then pour over the veg. Swirl the eggs around the pan for about 2 mins, then sprinkle the cheese over the top, try to pull some leeks so they poke out the top.
Place the tomato halves over the top as well
Grill for 5-6 mins until risen, golden and set (longer if required)
Loosen the edges from the pan and slide onto a chopping board and cut into wedges, sprinkle some parsley if wanted
Server with whatever you want, or pop into the fridge for later (good for a day or two)
Leave any comments if you change ingredients or have any tips!