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Dave Hinch
Frittata with potato, spinach and artichoke
Frittata with potato, spinach, artichoke, fresh mint and goat's cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Chop the onion. Heat the olive oil in a wok and fry the onion until it is soft and translucent. Spoon the spinach through and allow the leaves to shrink.
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Let the artichoke hearts drain and cut into quarters. Grease the oven dish.
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Mix the potato balls and pieces of artichoke heart in the baking dish and spoon in the spinach. Season with salt and pepper.
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Cut the fresh mint fine. Beat the eggs with pepper, salt, chilli powder and the fresh mint and pour this over the vegetables in the dish.
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Crumble the goat's cheese over it and add some extra pepper.
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Drip the oil over it and slide the dish just below the center in the oven. Let the frittata in 25-30 min. Golden brown and cooked.
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Nutrition
385Calories
Sodium13% DV320mg
Fat37% DV24g
Protein28% DV14g
Carbs9% DV28g
Fiber4% DV1g
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