SPANISH FRITTATA

SERVES 4 / PREPARATION: 10 MIN / COOKING: 20 MIN

A lovely light meal to enjoy at any time of the day.

oil 1 red onion, chopped

2-3 garlic cloves, crushed 1 small head of cauliflower, broken into florets and blanched 4 baby potatoes,

boiled and cut into slices generous handful of baby spinach 6-8 eggs 60ml (¼c) full-cream yoghurt 10ml (2t) Dijon mustard 5ml (1t) each sweet paprika and smoked paprika salt and pepper 150g mature

cheddar, grated 60ml (¼c) chopped spring onion

Preheat the oven to 180°C. 1 Add a little oil to a pan with an ovenproof or detachable handle. 2 Fry the onion and

garlic until soft. 3 Arrange the cauliflower and potato slices in the pan, then add the spinach. 4 Beat the eggs, yoghurt, mustard and paprika together until well combined, then season with salt and pepper. 5 Pour the mixture over the contents of the pan, then sprinkle the cheese over, followed by the spring onion. 6 Cook the frittata on the stove until the egg has set and the cheese has melted, or stick it in the oven to cook for about 20 minutes. 7 Serve with a green

salad.