We’re on Ovulation week and it’s the time where our bodies are probably feeling fairly energetic, which means that carbs aren’t as necessary (that doesn’t mean they’re cut altogether) However, the body will naturally crave high protein and fats to maintain the positive energy. This dish is filled with those ingredients, high in Vitamin B and with fibre rich veggies!
Prep & cook time: 1 hour
Stage of cycle: Ovulation
- 300g new potatoes
- 100g spinach
- 5 eggs
- Splash of milk
- 1 garlic clove, crushed
- 1 tsp dijon mustard
- A handful of flatleaf parsley
- 1 tsp dried basil
- 1 tsp dried dill
- 3 tbsp cream cheese
- 240g cooked ham
- 1 spring onion
- 100g frozen peas
- 100g asparagus
- 2 tbsp olive oil
- In a pan of boiling water, add your new potatoes, cut in half if they’re large and boil for 15 mins.
- Meanwhile, in another saucepan wilt the spinach with a touch of water, this should take around 3 minutes. Once cooked, drain and squeeze out the excess water using a sieve, spread out onto a plate and leave to cool. Once cooled, add to a blender and blitz into a paste.
- In a large mixing bowl add the eggs, splash of milk, garlic, mustard, parsley, basil, dill, cream cheese and spinach paste. Whisk together.
- Once the potatoes are done, leave to cool slightly and then cut into slices.
- Heat a tablespoon of olive oil in a large frying pan, add your sliced potatoes and fry for 3 mins until golden, add your cooked ham and continue to fry for 2 mins.
- Add the other tbsp olive oil, spring onion and asparagus stalks (save the spears for later). Cook for 1-2 mins. Then add the peas and stir through.
- Evenly spread everything in the pan, so that the base cannot be seen. Pour over your egg mixture. Place your asparagus spears into the mixture pushing them in slightly. Cook on the hob over a medium-high heat for 10 mins. Meanwhile, heat up your grill.
- Pop the frittata under the grill for 4 mins until golden and puffed. Make the pan is suitable for the grill, we don’t want any melted plastic handles!
- It’s time to serve! Best eaten with a side salad and balsamic glaze.