Potato and Baby Spinach Frittatas
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Breakfast; easy; Eggs; Light meals; Lunch; Main Ingredient; Mains; Picnics; Potatoes; Spanish; Vegetables
Description
Not only are these delicious for brunch, but also make an easy dinner.
Ingredients
4 medium potatoes, peeled and diced
400 g baby spinach
6 large eggs
1 C (250 ml) fresh cream
30 g grated parmesan
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 180° C.
Cook the diced potatoes in salted water until tender and divide them between the ramekins.
Place the baby spinach in a bowl and pour boiling water over it. Drain immediately and run it under cold water. Squeeze out any excess water. Divide the spinach evenly between the ramekins.
Mix together the eggs, cream and parmesan and a good grind of salt and black pepper. Carefully fill the ramekins with the cream mixture.
Place in the oven and bake for 25 – 30 minutes until firm.
Delicious served with smoked salmon.
