Lemony Spinach and Potato Frittata


Lemony Spinach and Potato Frittata

  • Servings: 1
  • Difficulty: Easy
  • Print

Lemony Spinach and Potato Frittata


  • 1½T butter
  • 1 small red onion, sliced
  • 2c spinach leaves, stalks removed
  • 1 cooked potato
  • ½c cheese
  • Pinch ground or grated nutmeg (optional)
  • Squeeze of lemon juice (optional)
  • 2 eggs
  • 1T buttermilk


Melt the butter in a frying pan and add the onions. Cook on low, stirring occasionally, until the onions start to caramelise – usually about 10 minutes.

In the meantime, wash the spinach, slice up the potato and grate the cheese. Whisk the eggs with the buttermilk.

Preheat the grill now.

When the onion is ready, add the spinach and potato, then the nutmeg and lemon juice. Cook for 2 – 3 minutes, stirring so it doesn’t stick, until the spinach is just starting to wilt. Then sprinkle over the cheese but don’t stir again. Pour the egg and buttermilk mixture over on top of the cheese.

Continue cooking on low for 3 to 5 minutes without stirring – you will see the egg starting to puff up. Then place under the grill for literally 1 to 2 minutes just to finish setting the top if need be. It should still be soft but not runny. Watch it carefully as it overcooks quickly and the egg can become quite tough.

Using a spatula, gently loosen the frittata from the pan and flip one half over onto the other (if possible), then carefully transfer to a plate in as close to one piece as you can manage.

Serve hot or cold with crispy bacon, plus some fresh tomato and avocado if you like.


© Alexandra Lawrence and Inspired Nourishment, 2014



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