Healthy yet easy to make dinner ideas – it’s a constant battle right?? We’re trying to add as many of our lunch and dinner recipes to the site as possible to help you all out with easy dinner ideas for the whole family. This one was a winner and I served it with a fresh salad of lettuce, cucumber, cherry tomatoes, radish, carrot and spring onion.
6 organic free-range eggs
2 potatoes, peeled and sliced thinly
Half a bag of spinach
About 8 cherry tomatoes
Handful of parsley
Splash of almond milk
Salt & pepper (I used Oryx desert salt)
Coconut oil or spread of choice for the pan
Boil your potatoes (already sliced) for no more than 5 minutes. Drain and set aside. Cut up the tomatoes into quarters, roughly chop the parsley and wash and drain the spinach.
Beat the eggs in a bowl, then add the almond milk, salt and pepper.
Melt the oil or vegan butter in a large frying pan. Once hot, add the egg mix, then add the potatoes, pushing them down so they are semi-covered by the eggs. Then add the rest of the veg and do the same thing.
Turn the heat to medium-high and let it cook for around 5 minutes. While it’s doing this, turn on your grill.
Once the frittata has cooked on the bottom, put the pan under the grill for a further few minutes, until you can see it has cooked through.
Serve with a crisp, fresh salad.