Ingredients About 3 tsp olive oil
120 g red onions, finely chopped
1 large red capsicum, chopped
150 g baby spinach leaves (I used a mixture from my garden)
1 clove garlic, crushed
4 spring onions, chopped
500 g just cooked potatoes, sliced
¼ cup milk
1 tbsp basil (optional)
2 tsp chives, finely chopped
1 tbsp parsley, chopped
30 g Parmesan, grated
30 g cheese, grated
Heat the oil in a wok or similar using one that can also go in the oven (I have all Woll saucepans and their handles are OK for the oven, however, I buy them with removable handles!)
Cook the onions for about 3 minutes, and add the capsicum for another few minutes, or until soft.
Add the spinach, garlic and spring onions, and cook for a further two minutes, or until the spinach has wilted.
Stir in the potatoes.
Beat the eggs in a large bowl with the milk, basil, chives and parsley, and add some salt and pepper, to taste.
Pour this mixture over the vegetables, turn down the heat, and cook for about 10 minutes or until the egg is starting to set.
Meanwhile, preheat the grill to medium.
Put the grated cheeses over the frittata, then put the pan under the grill for about two minutes, or until the cheese has melted, and is turning a golden colour.
Cut the frittata into slices or wedges, and serve with a salad.