Feta, Smoked Salmon & Spinach Frittata

Remember, as the pan goes under the grill you need to use a pan with an ovenproof handle, however, if your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.

There is no need to peel the potato and take care not to overcook it. Cook the potato in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember it gets a bit more cooking in the pan and as the frittata cooks.

Serves 2-4

50g butter
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
4 free-range eggs, lightly beaten
100g drained, Origin Earth Feta in Brine, crumbled

1              Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.

2              Preheat oven grill.

3              Melt butter in a heavy-based frying pan over a medium heat, add potato and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.

4              Pour egg mixture over ingredients in pan and push to distribute evenly. Cook over low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and feta starts to brown and melt.

5              Loosen and serve straight from the pan or slide onto a serving platter.