TweetSaveShareShareBigOven

Serves: 4

Prep Time40 mins

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

DIRECTIONS

1

Heat the chicken stock in a large frying pan and cook the potatoes until the stock has
almost evaporated.

2

Pour in the oil, onion, celery and toss to combine.

3

Cover and leave to cook until the onion and celery are slightly soft.

4

Add the spinach and stir until the leaves have wilted.

5

Preheat the grill to hot. Pour in the eggs, season and sprinkle with the Parmesan.

6

Cook until the eggs are almost set.

7

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

Directions

1

Heat the chicken stock in a large frying pan and cook the potatoes until the stock has
almost evaporated.

2

Pour in the oil, onion, celery and toss to combine.

3

Cover and leave to cook until the onion and celery are slightly soft.

4

Add the spinach and stir until the leaves have wilted.

5

Preheat the grill to hot. Pour in the eggs, season and sprinkle with the Parmesan.

6

Cook until the eggs are almost set.

7

Place under the grill until the frittata has puffed up and the cheese is golden.

Autumn Frittata