A very tasty and speedy frittata recipe, filling and great to use up vegetables leftovers. For this recipe, I used some “rocket, watercress and spinach” leftover salad leaves and some steamed potatoes that I had left from the day before.
This frittata is filling, and great both as a main or as a starter. You can also eat cold, and it’s great for a buffet too.
I used a non-stick 20cm pan, and the doses are for one person as a main meal, or for two if this is just a starter. As a healthy tip, if you are having this as a main course, make sure that you are a nice salad on a side.
- 2 eggs
- 1 small potato ( lightly steamed)
- a handful of mixed rocket, spinach , watercress leaves or baby kale leaves
- 1 garlic clove
- extra-virgin olive oil
- sea salt to taste
Sprinkle some olive oil in a non stick pan, ad the garlic cut in two and the salad leaves. Let them cook at low/medium heat for a 2-3 minutes then add the potatoes rough sliced and chopped and let them release the flavors i the oil for other 3 minutes at low/medium heat. Stir often and the mixture dries too much add a teaspoon of water. In the meantime beat the eggs, and when the vegetables are ready, add the eggs. Lower the heat and let the frittata cook for a few minutes, then turn it on the other side. When ready serve with a salad on a side and half of sourdough mixed rye and wheat bread slice. Enjoy!
How to turn the frittata. This can be quite tricky for many people, and one of the reason why many people don’t cook frittata. My tip is to use a turner to detach the frittata from the pan and the use a use flat lid, like this one from Ikea, to slide the frittata on to, and easily move it back to pan to finish to cook the other side.