Phase 4 – Potato and tomato Frittata

1 lb of baby new potatoes

1 Tbsp olive oil

1 garlic clove crushed

2 oz wild rocket or arugula

6 oz cherry tomatoes, halved

8-12 egg whites beaten

Cut potatoes in half and cook in lightly salted boiling water for 8 to 10 minutes.  Drain.  Heat oil in a non-stick frying pan.  Cook garlic over low heat for 1 minute.  Scatter the potatoes, half the rocket and the cherry tomatoes into the pan.  Pour the eggs on top season well with salt and freshly ground black pepper and cook on medium heat for about five minutes until almost set.  Use a wooden spatula to lift the frittata so any unset egg can travel to the base of the hot pan.  When just set on the bottom, place under a preheated broiler for 2 to 3 minutes to set the top.  Scatter the remaining rocket overtop and serve.

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