Quick & easy spinach & feta frittata

1. Cook frozen spinach, covered for 5 minutes or until its thawed.

2. Meanwhile, peel and grate the potato. Season with salt and pepper.

3. When the spinach is thawed and cooked through, spread it around the pan. Add some olive oil, then distribute the grated potato around the pan. Cover and cook for around 5-8 minutes.

4. Whisk together the eggs, milk, seasoning and nutmeg. Pour in the beaten egg mixture, sprinkle on the cheese and cover. Cook on lowest heat for about ten minutes, or until it sets.

5. Fold the frittata in half, cut into wedges to serve.

6. Serve with a side of salad and crusty bread.