Beetroot, Spinach and Gouda Frittata

After a hard days work, sometimes whipping up a fancy meal doesn't seem so appealing. I decided to use up all my left overs and whip up a nice and healthy frittata. I've used beetroot, spinach and gouda in mine but you can substitute these for other things.

Serves 2
Ingredients
1 ball of pickled beetroot
1/2 an onion
4 baby potatoes (peeled)
handful of mushrooms (any kind)
half a bag of fresh spinach
50-100g Gouda
3 eggs
Milk (splash)

Method:
1. Preheat your oven to 180 degrees and lightly grease an oven proof dish, 20cm x 10cm.
2. Halve your potatoes and boil them in a pan.
3. Meanwhile, roughly dice your mushrooms, beetroot and onion, saving one mushroom for the topping.
4. Gently fry while your potatoes are boiling.
5. Once boiled, dice your potatoes and chuck them in the pan along with your spinach. Turn the pan to the lowest heat or off as the spinach wont need much heat to cook.

6. Crack your eggs into a bowl, add a splash of milk and whisk until light and frothy

7. Grate the cheese and tip half of it into your egg mixture.
8. Empty your fried veg into the oven proof dish and pour the egg and cheese mix on top. It should come up to the top.
9. For the topping, slice the remaining mushroom and place on top, scatter the remaining cheese over it.

10. Put your dish in the oven to cook for around 20-30 mins. You'll know when it is ready as it will swell up and become firm to the touch.

I served mine with a big dollop of mayonnaise and a much needed cup of tea!