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Potato, pea and spinach frittata

Potato, pea and spinach frittata

This dish provides high levels of protein (from the eggs) – useful for repairing muscle tissue after intense exercise – as well as plenty of iron and vitamin C (from the spinach). The potato adds carbohydrate, needed for building glycogen stores in the muscles, and the peas add extra fibre and vitamin C. 




5 mins


10 mins

Average: 3.5 (33 votes)
Per serving


  • 1 potato (175g), peeled and sliced
  • 85g/ 3oz frozen peas
  • 2 teaspoons/10ml olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 4 large British Lion eggs
  • Salt and freshly ground black pepper
  • 200g/7oz fresh baby leaf spinach


  1. Cook the potato in a small of boiling water for 5 – 6 minutes or until tender. Add the peas during the last 3 minutes. Drain.
  2. Heat the olive oil in a frying pan, add the onions and garlic and sauté for 4 – 5 minutes or until they are softened.
  3. Beat the eggs in a large bowl and season with salt and freshly ground pepper. Add to the pan, stir in the potatoes, peas and spinach and cook over a medium heat for a few minutes until the eggs are almost set. Place the pan underneath a hot grill to finish cooking. The frittata should be set and golden on top. 
  4. Slide a knife around the edge and slide the frittata on to a large plate. Serve in wedges with a simple salad.