200 g Carisma potatoes, peeled, chopped
1 tsp extra virgin olive oil
½ brown onion, thinly sliced
1 garlic clove, crushed
½ tsp finely chopped fresh chilli
½ tsp cumin seeds
1 large tomato, chopped
¼ cup frozen peas
1 cup fresh baby spinach leaves
2 eggs, lightly whisked
¼ cup low-fat milk
1 Tbsp finely grated Parmesan
- Put the potato in a small microwave-safe dish. Add 60ml (1/4 cup) water. Cover and cook on High/100% for 4 minutes or until tender. Drain and set aside.
- Heat the oil in a small non-stick frying pan over medium heat. Add the onion, garlic, chilli and cumin seeds. Cook, stirring often, for 5-6 minutes or until the onion starts to soften. Add the potato, tomato and peas. Toss to combine. Gently toss in the spinach.
- Whisk the eggs and milk. Pour over the mixture in the pan and sprinkle over the parmesan. Reduce heat to medium-low and cook for 7-8 minutes or until the mixture starts to set. Preheat grill on medium.
- Place the pan under the grill and cook for 4-5 minutes or until set and light golden brown. Serve.