Potato, Spinach and Tomato Frittata

Servings: Makes: 6 slices

Nutritional Information:

Per serving (125g)

Calories 108, Fat 2.9g, Saturates 0.2g, Carbohydrate 16g, Sugars 1.4g, Fibre 3g, Protein 5.1g, Salt 0.04g




Add the potato to a pan of water and bring to the boil for 10-12 minutes until the potato is cooked. Then add the gram flour, water, kala namak and nutritional yeast to a bowl and whisk together until smooth.


Heat the oil in a non-stick frying pan over a medium heat and add the potato and spinach and cook for 2-3 minutes until the spinach has wilted. Then pour in the gram flour batter and allow to cook for 4-5 minutes until the batter is nearly set. Place the sliced tomato on the top and grill for 2-3 minutes, until the frittata has cooked through. Slice into 6 to serve.


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