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Frittata - potato, spinach and cheese

A really easy to make and nutritious dish - with protein for muscle repair from the eggs and cheese, iron and vitamin c from the spinach, and carbohydrate from the potato to replenish lost glycogen stores in your muscles for energy to exercise and perform at your best.

Ingredients (serves 2):

  • 1 potato (approx 175-200g) peeled and sliced

  • 4 large eggs

  • Freshly grated nutmeg

  • Salt and freshly ground black pepper

  • Approx 125g of baby leaf spinach

  • 50g cheese chopped (i used soft goats cheese but you could use any really)

  • 2 tsp olive oil

  • 1 onion chopped (I used a red one)

  • 1 crushed garlic clove


  • Cook the potato slices in a small pan of boiling water for 5 mins until tender

  • Beat the eggs in a large bowl and season with the salt, pepper and nutmeg.

  • Stir in the potatoes, spinach and cheese.

  • Heat the olive oil in a frying pan. Add the onions and saute for 4-5 mins until softened. Add the garlic and cook for a further minute.

  • Pour in the frittata mixture and cook for a few minutes until the eggs are almost set.

  • Place the pan underneath a hot grill until the top is set and golden.

  • Slide a knife around the edge and use a fish slice / spatula to put the frittata on to a large plate.

  • Cut in to wedges and serve with a nice big leafy salad!

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