Pack in the flavour with this Indian-inspired frittata. Perfect for a healthy lunch, it’s low in calories and fat and full of nutrients
Prep:15 mins
Serves 2
4 new potatoes, sliced into 5mm rounds100g baby spinach, chopped1 tbsp rapeseed oil1 onion, halved and sliced1 large garlic clove, finely grated½ tsp ground coriander½ tsp ground cumin¼ tsp black mustard seeds¼ tsp turmeric3 tomatoes, roughly chopped2 large eggs½ green chilli, deseeded and finely chopped1 small bunch of coriander, finely chopped1 tbsp mango chutney3 tbsp fat-free Greek yogurt
STEP 1Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.STEP 2Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.STEP 3Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.STEP 4Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.
