Spinach & Cheddar Frittata

Ingredients

• 8 large eggs, beaten
• 100 ml lactose-free milk
• 200 g baby spinach, chopped
• 150 g lactose-free cheddar, grated
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Sea salt & black pepper
• 400 g new potatoes, halved
• 200 g cherry tomatoes, halved
• 100 g mixed salad leaves
• 1 lemon, juice for tomatoes

Method

1. Preheat the oven to 200°C fan. Toss the halved new potatoes with 1 tbsp olive oil, season well and roast on a tray for 25–30 minutes until golden and tender, shaking the tray once halfway through.
2. While the potatoes roast, heat 1 tbsp olive oil in a 24 cm ovenproof frying pan over a medium heat. Add the chopped spinach and wilt quickly, about 1–2 minutes, until just collapsed. Tip in the peas and turn through the spinach for another minute, then take the pan off the heat and let any excess moisture evaporate.
3. In a bowl, whisk the eggs with the lactose-free milk, Dijon mustard, a good pinch of sea salt and plenty of black pepper. Stir in most of the grated cheddar along with the spinach and peas.
4. Return the pan to a low-medium heat, pour in the egg mixture and swirl to distribute evenly. Cook gently on the hob for 3–4 minutes until the edges begin to set but the centre is still loose and glossy.
5. Scatter the remaining cheddar over the top and transfer the pan to the oven for 12–15 minutes, until puffed, golden, and a skewer inserted into the centre comes out clean. The texture should be set but still moist — pull it before it tightens up.
6. While the frittata rests for a couple of minutes, toss the cherry tomatoes with a squeeze of lemon juice and a pinch of salt. Cut the frittata into wedges and serve with the roasted potatoes, the dressed tomatoes and a handful of salad leaves alongside.