Quick & Easy

Potato, capsicum and spinach frittata

This potato, capsicum and spinach frittata is done in no time - full of flavour and nourishing goodness.


Olive salsa


1.Place potatoes in a medium saucepan with enough cold water to just cover. Boil over medium heat for 15 minutes or until potato is tender; drain. Cut into 2.5cm pieces.
2.Meanwhile, make olive salsa: Combine ingredients in a small bowl.
3.Whisk eggs and milk in a medium bowl; season.
4.Preheat grill.
5.Heat oil in a heavy-based frying pan over medium-high heat; cook spinach until wilted. Add potatoes and capsicum; cook, stirring, for 1 minute. Add egg mixture. Reduce heat to medium; cook for 7 minutes or until egg is almost set. Top with cheese. Place under heated grill for 3 minutes or until golden and set.
6.Serve frittata with salsa; sprinkle with lemon rind.

If you have one, use a zester to create the strips of lemon rind. If you don’t have one, peel two long, wide strips of rind from the lemon, without the white pith, then cut them lengthways into thin strips.


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