This recipe is super quick and easy. It makes a perfect lunch or brunch, or even for breakfast. You could boil the potatoes the night before to save even more time in the morning if you like. To make a larger portion for more people, just multiply the recipe. I used a small loaf tin as I like the size it creates, you could use whatever you have available. Also we have one of these magical mini ovens for small jobs like this; it heats up pretty much immediately, and works a treat. The auto timer switches itself off and dings when done, which is handy.
You’ll need:
2 eggs (preferably organic)
Small handful of chopped spinach
2 small spring onions, finely sliced
Salt & pepper
A dash of oil
1 small potato, chopped roughly to you liking, then boiled gently til soft - don’t bother to peel it - the skin has nutrients.
A dash of oil, if you like
Baking paper and foil
A small loaf tin (or whatever tin you have)
How to:
Line your tin with foil, then baking paper
Sprinkle some oil in your tin
Whisk the eggs with salt and pepper in a dish
Add the other ingredients to the dish and mix well
Pour into your tin
Bake for about 20 mins - our mini oven is set to 220c, you may need to adjust your oven to whatever is best if it’s different.
Serve on its own, or with some lettuce and a teaspoon of mayo.
Enjoy!