Autumn Frittata
Serves: 4
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Directions
- Heat the chicken stock in a large frying pan and cook the potatoes until the stock has almost evaporated.
- Pour in the oil, onion, celery and toss to combine.
- Cover and leave to cook until the onion and celery are slightly soft.
- Add the spinach and stir until the leaves have wilted.
- Preheat the grill to hot. Pour in the eggs, season and sprinkle with the Parmesan.
- Cook until the eggs are almost set.
- Place under the grill until the frittata has puffed up and the cheese is golden.
Ingredients
- 300 ml chicken stock
- 500 g potatoes, peeled and quartered
- 45 ml (3 tbsp) olive oil
- 1 onion, finely chopped
- 3 celery sticks, sliced
- 120 g spinach, washed
- 6 large eggs, lightly beaten
- Salt and freshly ground black pepper, to taste
- 100 g Parmesan, freshly grated