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Add a photoServings: 4
Ingredients
- 500 gm Waxy potatoes, peeled and cut into 1.5cm ( 1/2 inch) chunks (1lb)
- 2 x Onions, sliced
- 250 gm Cooked chicken, minced into bite sized pcs (8oz)
- 4 Tbsp. Extra virgin olive oil
- 1 x Garlic clove, crushed
- 1 handf baby spinach leaves Salt and freshly grnd black pepper Freshly grated pure nutmeg
- 5 med Sized Large eggs, beaten
Directions
- Heat half the oil in a large heavy based non stick frying pan. Add in the potatoes, onion and garlic. Cook over a high heat till the vegetables are browned. Then reduce the heat and continue cooking, stirring occasionaly, till the potatoes are cooked.
- Add in the chicken and cook over a high heat for a further 5 min.
- Add in the spinach and seasoning and cook for a further 2 min.
- Add in a little more of the extra virgin olive oil to coat the base of the pan. Add in the Large eggs, cook over a high heat for 2 min to set the bottom, then reduce the heat and cook till the top has just set.
- Remove the pan from the heat. Gently loosen the frittata around the edge. Invert a plate over the pan to turn the frittata over and cook for a further 2 min on the other side.
- NOTES : A delicious frittata with a classic blend of flavours.An ideal gluten free supper if served with a crisp salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 402 | |
| Calories from Fat 224 | 56% |
| Total Fat 25.18g | 31% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 156mg | 7% |
| Potassium 1130mg | 32% |
| Total Carbs 27.31g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.99g | 3% |
| Protein 18.69g | 30% |
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