The nation stayed up way past its bedtime last night, tucked up infront of the Toy Show (it was fab, wasn’t it?).
Staying up so late may not have guaranteed you a bit of a sleep in where the kids are concerned but nothing beats a hearty Saturday brunch.
This recipe is an ultimate favourite and will fill you up for the day ahead. This recipe serves four.
Ingredients
One knob of butter
One large potato, cut into small cubes
½ a red onion finely diced
Two teaspoons of chopped garlic
200 grams of fresh spinach
Four large eggs
100mls of milk
150 grams feta cheese
One non-stick frying pan with a heatproof handle.
Method
Preheat your oven to 180 degrees Celsius.
In a large heatproof frying pan, sauté the onions and the potatoes in butter for two minutes before adding the garlic on a medium heat.
Fry until the potatoes are tender. This should take about six to eight minutes.
In the meantime, mix together the eggs and the milk in a bowl, making sure to combine thoroughly. Place aside.
When the potatoes are tender, add your spinach to the frying pan and mix until is begins to wilt. Remove from the heat.
Pour in your egg mixture and season with salt and pepper.
Top the frittata with feta cheese and place into the oven for 10 to 15 minutes until the egg has fully cooked through.
Cut into four and serve with some wholegrain toast and freshly squeeze orange juice.
It’s a real treat!
