Frittatas always make a perfect fun base to eat more vegetables. In this frittata, potato and spinach makes a good sautéed base for the eggs while broccoli adds a crunch. Top it up with fresh tomato salsa and you have got yourself one very healthy lunch!

Serves                                  2

Preparation Time               10 minutes

Cooking Time                     15 minutes

Ready in                               30 minutes

Difficulty Level                    Easy

Ingredients

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For frittata

• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1 clove garlic, minced
• 1medium potato shredded
• 1 cup spinach, torn
• ½ cup broccoli, sliced
• 4 eggs, beaten with 2 tablespoon milk
• Salt and pepper to taste
• ½ teaspoon dried basil

For salsa

• 2 tomatoes, chopped or 1 cup cherry tomatoes, halved
• 1 shallots, finely chopped
• ¼ teaspoon garlic, minced
• ½ teaspoon cilantro
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil
• Dash of salt, pepper

Method

• Heat butter in a pan, sauté garlic and shallots. Add potatoes, cover and cook for five minutes. Stir in broccoli, spinach, salt and pepper; fry for three minutes.
• Add egg mixture to stir-fry. Sprinkle over basil.
• Cover and cook for around five to eight minutes or until eggs are set. Remove from heat. Slice when cool.
• Mix all ingredients of salsa together and serve with the frittata slices.