Super easy and green frittata with lots of vitamins and nutrients. Fresh Greek yogurt, spinach and garlic tarator on the side. All of the ingredients I have used have been organic also, which I believe improves the taste!
1 x Medium potato
1 x Cup of spinach
1 x cup of peas
1 x cup of broccoli
Garlic Salt/1 glove fresh garlic
Extra Virgin Olive oil
2 x spring onions
1/2 cup of greek yogurt
3 large free range eggs
1 tspn Tumeric
Salt & Pepper to season
30G Feta cheese
1 Tbsp water
First things first we need to prepare! Chop up your spring onions, potatoes, broccoli, spinach and set your peas aside.
Getting everything set up makes it much easier before your about to cook. Separate you light and dark greens from your spring onions also. I also skin and slice the broccoli stem, Its tasty!
Now this is all done get yourself some water on the stove boiling and place over a steamer with the lid, see below. I really suggest getting one of these pans.
In the top part place your broccoli, spinach and light spring onions
In the bottom part where the boiling water is, cubed potatoes.
After 8-10 minutes when the potatoes are starting to crumble slightly take them off along with the steamed vegetables and put them in a frying pan on a medium heat with a little olive oil, garlic salt or fresh garlic and pepper. Whilst they fry off a little to get some flavour lets whisk our eggs up!
Whisk 1 tspn turmeric, 3 large eggs, dark greens of our spring onion, 1 tblspn water and 1 tspn greek yoghurt until it is looking creamy.
Once this is done you should be able to chuck it in the pan along with our tasty greens! I like to add a little more pepper in with the eggs once added.
Keep it on a low/medium heat as eggs cook quickly. Also turn your grill on to medium/high for the next part!
When doing a frittata, I always make sure whatever I'm putting in it is spread easy, so the egg can distribute evenly and not fall apart once it is cooked...
While that's cooking, lets make the spinach tarator, its simple!
Put your chopped spinach in a bowl with garlic salt, olive oil and yoghurt and stir. Whack it in a bowl and sprinkle some paprika or cayenne, this part all depends on your tastes!
1/2 tspn paprika
Once the frittata is stiffening up and starting to cook, spread some cheese and put it under the grill for 5-6 minutes. Just keep watching it and take it our when the cheese starts to brown and he should look like below
(I cut mine into wedges and stack them, serve on a board with the tarator on the side! Easy!)
Cals per slice (1 serving - of 2): 352
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