Ingredients
- 2 cups shredded mustard spinach (Oamaru Organics)
- ½ box red king new potatoes (Oamaru Organics)
- 9 eggs (Anne Robertson Free Range Eggs)
- ½ cup cheese – grated
- 2 garlic cloves – peeled and crushed
- salt and pepper
Red King Potato and Mustard Spinach Frittata
Method
- Wash the potatoes and par boil them (whole, skin on) for 8 minutes then drain immediately
- Set aside
- Line a 20cm x 30cm baking dish with baking paper and place the mustard spinach in the bottom of the dish
- Season with salt and pepper
- Crack all 9 eggs into a bowl and add in the crushed garlic
- Whisk with a spoon until the eggs are broken up but not combined, so you can see yolk and white in the mix
- Pour over the mustard spinach
- Place the potatoes over the top of the egg mix in a single layer and sprinkle with cheese
- Season, again, with salt and pepper and bake in the oven for 25-30 minutes
- Check it and remove from the oven once the egg and potatoes are cooked, and it is golden brown on top
- Serve hot, or cold for grab and go lunches, or picnics
