Spinach, Feta and Potato Frittata

Ingredients

• 3 mediumYellow potatoes, diced into 1/2-inch pieces
• 1 mediumYellow onions, chopped
• 2 tbspOlive oil
• 150 gBaby spinach, roughly chopped
• 8 largeLarge eggs
• 100 gFeta cheese, crumbled
• 1 tspSalt
• 1 tspGround black pepper
• 1 headRomaine lettuce, chopped
• 1Lemon, juiced

Method

1. Preheat oven to 375°F (190°C). In a 10-inch oven-safe non-stick skillet, heat 15 ml of olive oil over medium heat. Add the 660 g of diced potatoes and 250 g of chopped yellow onions. Cook, stirring occasionally, until potatoes are tender and lightly browned, about 12-15 minutes.⏱ 15 min timer in cook mode
2. Add the 150 g of chopped baby spinach to the skillet and cook until wilted, about 2 minutes. Spread the vegetables evenly in the skillet.⏱ 2 min timer in cook mode
3. In a medium bowl, whisk together the 8 large eggs, 100 g of crumbled feta, 6 g of salt, and 2.5 g of black pepper until well combined.
4. Pour the egg mixture evenly over the vegetables in the skillet. Cook on the stovetop for 3-5 minutes, until the edges of the frittata begin to set.⏱ 5 min timer in cook mode
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown.⏱ 20 min timer in cook mode
6. While the frittata bakes, prepare the side salad. In a large bowl, combine the 300 g of chopped romaine lettuce. Drizzle with the remaining 15 ml of olive oil and the juice from 1 lemon. Toss to coat.
7. Remove the frittata from the oven and let it rest for a few minutes before slicing into wedges. Serve warm with the romaine side salad.