Beetroot, Spinach and Halloumi Frittata

Ingredients

• 6 eggs
• 12 small potatoes, boiled and quartered
• 250g cheddar cheese, grated
• 1tbsp butter
• 3tbsp olive oil
• 2 cooked beetroots, chopped into eighths
• 1 handful spinach
• 125g halloumi

Method

• Firstly, boil potatoes and quarter once cooled.
• Next, melt the butter and oil in a non-stick frying pan and fry off the potatoes until golden. Remove potatoes and wipe pan clean as you will be using it again.
• Whisk the eggs in a bowl, adding in the cheese, beetroot, spinach, salt, and pepper.
• I always start my frittata off on the hob and finish on the grill, so turn on both. Coat the bottom of your frying pan with olive oil and place on a medium heat. Next, pour in the egg mixture and potatoes. When you are satisfied the bottom and middle are cooked, transfer pan to the grill on a medium heat to cook the top until firm.
• To serve, leave aside to cool and serve with fresh garden leaves.