Potato, Feta and Spinach Frittata | Brenda Janschek Health & Lifestyle
When preparing for a family lunch at Dad’s place at Easter, I was completely baffled about what to make for the occasion. ‘Cooker’s block’ was setting in, but the fact we had some vegetarians...
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Ingredients
- 2 potatoes (peeled, cubed and parboiled)
- 7 eggs
- 1 cup of feta (chopped)
- 1 cup cheddar or parmesan cheese (grated)
- 2 big handfuls of baby spinach
- 1 handful of basil or flat leaf parsley (finely chopped)
- 1/2 cup cream
- 1 red onion (sliced)
- salt
- pepper
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