Prep: 10mins

Cooking: 20mins

Ingredients

• 400g peeled potatoes cut in 3cm pieces
• 80g baby spinach leaves
• 4 eggs
• 2 egg whites
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• Salt & ground black pepper

Instructions

1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.
2. Heat oil in a 20cm diameter (base) non-stick frying pan over medium-high heat. Add the potato and cook. Stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium and add the baby spinach leaves to cook, stirring occasionally, for 2 minutes or until the spinach wilts.
3. Preheat the grill on high. Whisk together the eggs, egg whites and garlic in a medium jug and season with salt and pepper.
4. Pour the egg mixture into the pan. Cool for 4-5 minutes or until the frittata is set around the edge is set around the egg but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.