Sunday, 29 November 2009

Fritatta with potato and cooked greens

Lunch in ten minutes. One potato, one hanful of leftover cooked greens, three eggs. Easy.

Chop a potato into small dice and fry in olive oil until golden over a low heat
Stir in a small hanful of cooked cabbage or sprout tops, or use raw spinach or rocket, and allow to heat through and season well
Add three eggs, lightly beaten. Although it seems counterintuitive if you beat the eggs too much the frittata will be tough. Pour over the eggs and mix quickly with the potato and sprout topsCook on the hob for a minute or two then cook th top by putting in under the grill for a minute more. This is just a good cold, and wonderful packed lunch food.


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