My veggie kitchen heroes – spinach and thyme frittata

A cracking breakfast option

I posted a pic of this on Instagram earlier this week, in a few moments sandwiched between a longish run and a busy morning at my desk. I’ve had a request or two since then for the recipe and like most of the things I cook, it’s sort of been fudged together in my kitchen.

And it’s my kind of breakfast because I usually pop something on the stove while I’m writing as I’m lucky to work from home most of the time.

If you’d like to knock up your own version of this, you’ll find everything you need to know below. Feel free to add mushrooms and courgettes – just keep an eye on your egg to grated ingredient ratio, otherwise it may not hold together all that well in the pan.


Handful of fresh spinach

1 sprig fresh thyme (or you could use a teaspoon of dried if that’s all you have to hand)

1 medium onion

1 medium potato

1 large free-range egg

Salt and pepper to taste

Spray oil


  • Give a really good frying pan, about the span of your hand a liberal covering of spray-oil and set it on the stove on a medium heat.
  • Wash, thoroughly drain and roughly chop spinach and add this to the pan to wilt. This will only take a couple of minutes – agitate it with a spatula now and a gain to make sure it doesn’t catch.
  • Meanwhile, grate the potato and onion into a bowl and add the thyme. If I’m using fresh (which is worth it because it’s thoroughly yummy) I can usually get away with just gently backcombing the leaves off the stalk with my fingertips. If you get the odd, tiny stick in there, don’t worry, it tends to soften in the pan.
  • Add a little salt to taste and lots of black pepper to the bowl, crack in the egg and combine it all together.
  • By now, the spinach will have wilted to a decadently dark green pulp. Add this to the ingredients in the bowl and stir in quickly.
  • Spray a little more oil into the pan, pop the mixture in and put it back on the stove.
  • Let it sit and fry for a couple of minutes. When the mixture has started to solidify and brown you should be able to slip a spatula around the sides of the pan and underneath. Gently flip it but don’t worry if it’s not perfect – the end product will have a glorious mix of soft and slightly crispy textures.
  • I serve mine with baked beans. I was a child of the 70s with veggie grandparents, when no one else I knew had veggie grandparents. So, the old 57 varieties are a bit of an addiction, and I guess there’s worse things to be addicted to, right?

And in the time it’s taken to write this, I’ve scoffed mine down. Time to slip my plate in the dishwasher and get on with some work!

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