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🍽️ Potato Spinach Frittata

608 kcal · 30 min · 4 servings

Ingredients

• 700 g firm-cooking potatoes
• salt
• 100 g baby spinach
• 2 garlic cloves
• 200 g frozen peas
• 8 eggs
• 150 g feta (45% fat in dry matter)
• pepper
• 6 tbsp olive oil
• 1 lemon (zest)
• 100 g green olives (pitted)
• 0.5 red onion
• 0.5 cucumber
• 5 g basil leaves (1 handful)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in this salted water for 10 to 15 minutes.
4. 4. Drain the water.
5. 5. Let the potatoes cool down for 5 minutes.
6. 6. Peel the cooled potatoes.
7. 7. Slice the potatoes.
8. 8. Clean the spinach.
9. 9. Wash the spinach.
10. 10. Spin the spinach dry.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Bring fresh salted water to a boil.
14. 14. Cook the peas for 5 minutes.
15. 15. Drain the peas.
16. 16. Shock the peas with cold water.
17. 17. Let the peas drain.
18. 18. Crumble half of the feta cheese.
19. 19. Whisk the eggs with the feta.
20. 20. Season the egg mixture with salt and pepper.
21. 21. Take a small baking sheet (approx. 20 x 30 cm).
22. 22. Brush the baking sheet with 1 tbsp of oil.
23. 23. Place the potato slices in the tray.
24. 24. Add the spinach.
25. 25. Add the peas.
26. 26. Add the chopped garlic.
27. 27. Pour the egg mixture over the vegetables.
28. 28. Distribute the ingredients evenly.
29. 29. Crumble the remaining feta on top.
30. 30. Preheat the oven to 200 °C (convection 180 °C; gas: setting 3).
31. 31. Bake the frittata for 15 to 20 minutes.
32. 32. Bake until the egg is set.
33. 33. Cut the lemon zest into fine strips.
34. 34. Slice the olives.
35. 35. Peel the onion.
36. 36. Slice the onion into strips.
37. 37. Wash the cucumber.
38. 38. Cut the cucumber into pieces.
39. 39. Wash the basil.
40. 40. Shake the basil dry.
41. 41. Take the frittata out of the oven.
42. 42. Sprinkle the frittata with the olives.
43. 43. Sprinkle it with the onion strips.
44. 44. Sprinkle it with the cucumber pieces.
45. 45. Sprinkle it with the lemon zest.
46. 46. Drizzle everything with the remaining olive oil.
47. 47. Season with pepper.
48. 48. Garnish with the basil.

Nutrition per serving

• kcal: 608
• Protein: 27 g · Fett/Fat: 38 g · Carbs: 39 g