Spinach & Cheddar Frittata (approved by the British Heart Foundation)

This tasty and nutritious frittata is simple to make and is ideal for lunch or supper.

Serve with a mixed baby leaf salad and fresh crusty bread.

Preparation time: 15 minutes

Cooking time: 25-30 minutes
Serves: 2 (generous portions)

2 teaspoons olive oil

1 small onion, finely chopped

6 cooked baby new potatoes (total weight about 200g/7oz), sliced

175g (6oz) small fresh spinach leaves, finely shredded

4 eggs, 1 teaspoon dried herbs de Provence or dried Italian herbs (optional)

Freshly ground black pepper, to taste, 55g (2oz) reduced-fat mature Cheddar-type cheese,

Grated fresh herb sprigs, to garnish

Variations: Use 2-3 shallots or 1 leek in place of onion. Add a pinch or two of freshly grated nutmeg in place of dried herbs.

1. Heat olive oil in small non-stick frying pan (about 23cm/9in diameter), add onion and cook gently for 5 minutes, stirring occasionally. Add potatoes and spinach and cook for 5 minutes, stirring occasionally.

2. Meanwhile, beat eggs in a bowl, add dried herbs (if using) and a good seasoning of black pepper; set aside.

3. Sprinkle cheese over vegetables in frying pan; pour egg mixture over cheese and vegetables, tilting pan slightly to spread egg mixture evenly.

4. Cook over a medium heat until eggs are beginning to set and frittata is golden underneath, preheat grill to medium.

5. Place pan under grill; grill frittata until cheese is melted and top is golden brown. Cut frittata into wedges to serve; garnish with fresh herb sprigs. Serve with a mixed baby leaf salad and fresh crusty bread.