Red King Potato and Mustard Spinach Frittata



  • 2 cups shredded mustard spinach (Oamaru Organics)
  • ½ box red king new potatoes (Oamaru Organics)
  • 9 eggs (Anne Robertson Free Range Eggs)
  • ½ cup cheese – grated
  • 2 garlic cloves – peeled and crushed
  • salt and pepper


  1. Wash the potatoes and par boil them (whole, skin on) for 8 minutes then drain immediately. Set aside.
  2. Line a 20cm x 30cm baking dish with baking paper and place the mustard spinach in the bottom of the dish. Season with salt and pepper.
  3. Crack all 9 eggs into a bowl and add in the crushed garlic. Whisk with a spoon until the eggs are broken up but not combined, so you can see yolk and white in the mix.
  4. Pour over the mustard spinach.
  5. Place the potatoes over the top of the egg mix in a single layer and sprinkle with cheese.
  6. Season, again, with salt and pepper and bake in the oven for 25-30 minutes. Check it and remove from the oven once the egg and potatoes are cooked, and it is golden brown on top.
  7. Serve hot, or cold for grab and go lunches, or picnics.


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