Potato, pea & spinach frittata

This dish provides high levels of protein (from the eggs) - useful for repairing muscle tissue after intense exercise - as well as plenty of iron and vitamin C (from the spinach). The potato adds carbohydrate, needed for building glycogen stores in the muscles, and the peas add extra fibre and vitamin C.

• Preparation: 5 mins
• Cooking: 10 mins
• Serves: 2

What you need:

• 1 potato (175g), peeled and sliced
• 85g/ 3oz frozen peas
• 2 teaspoons/10ml olive oil
• 1 onion, finely sliced
• 1 garlic clove, crushed
• 4 large British Lion eggs
• Salt and freshly ground black pepper
• 200g/7oz fresh baby leaf spinach

What you do:

1. Cook the potato in a small of boiling water for 5 - 6 minutes or until tender. Add the peas during the last 3 minutes. Drain.
2. Heat the olive oil in a frying pan, add the onions and garlic and saute for 4 - 5 minutes or until they are softened.
3. Beat the eggs in a large bowl and season with salt and freshly ground pepper. Add to the pan, stir in the potatoes, peas and spinach and cook over a medium heat for a few minutes until the eggs are almost set. Place the pan underneath a hot grill to finish cooking. The frittata should be set and golden on top.
4. Slide a knife around the edge and slide the frittata on to a large plate. Serve in wedges with a simple salad.