RECIPE: Harissa Frittata

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This is one of the easiest dinner ideas I have up my sleeve. It’s perfect for those nights when you don’t have much time or you are too tired to be bothered to cook! It is lovely as dinner or for brunch.

Potatoes have a bit of a bad reputation but if you leave the skins on you get an added boost of vitamin C, fibre, potassium, B vitamins and let’s face it – it’s less work to not have to peel them! Not to mention all the other ingredients that are a source of minerals, vitamins, proteins and healthy fats.

This recipe serves 2 so you may need to double up if cooking for more:

INGREDIENTS:

1 Medium potato

3 Tsp harissa spice mix or paste

100g Kale leaves (stem removed) or 100g of Spinach

50g Pointed cabbage (hard core removed)

1Tbsp Olive oil

5 Whole free range eggs

METHOD:

Preheat the oven to 180 degrees Celsius.

Parboil 2cm cubed potatoes for 8 minutes.

Whisk 5 eggs with 3 tsp of harissa spice mix in a bowl.

Drain and the potatoes to a medium sized oven proof pan with olive oil.

Add the torn kale leaves (or spinach) and chopped cabbage and sauté for 2-3 minutes before adding the eggs. 

 Transfer the oven proof pan and all the ingedients into the oven and bake for 8 minutes until cooked through.

 Serve with rocket, slices of tomato or some spinach leaves.

Recipe brought to you by Jennifer Still of White Feather Nutrition