Tony is a shift-worker, so there are several nights a week when he’s not with us for dinner. It’s always more difficult for me to think of what to make when I’m only feeding myself and two little ones who may or may not feel like eating what I put in front of them. I sometimes ask them what they want for dinner, but their answers aren’t exactly varied. Usually they want spaghetti, which is a great idea because it’s so easy and I like it too, but I don’t want to make it every single night that Daddy is out. The other answer they give me sometimes is eggs. I don’t love eggs, but they’re a good choice for dinners for the three of us because not only are they quick to prepare, I can also prepare them in lots of different ways. The boys like them best scrambled and served with hashbrowns and veggies. My favourite is frittata. A fritatta is basically an omelet, but it’s not folded over. Instead you cook the bottom on the stovetop, then cook the top of it under the broiler. You serve it in slices, so it’s kind of like a pizza that’s made with an egg crust. My mother always added baked potato to her frittata, so I consider it an essential ingredient in mine as well. For speed I bake a potato in the microwave while I’m preparing the other ingredients, so it’s ready in no time at all. I usually serve the frittata with buttered toast if it’s just me and the kids, or with a salad if Tony is joining us too. I like toast because I can pile the fritatta onto it and eat it like a sandwich. However you eat it, I think you’ll agree that a frittata is the perfect thing to make when you don’t feel like spending too much time in the kitchen but still want something nutritious and tasty.

Spinach and Feta Frittata
1 small russet potato
5 eggs
1/4 cup milk
1 small tomato, diced
1/4 cup thinly sliced green onion
1/4 cup fresh parsley, diced
1 handful of baby spinach leaves
2 tbsp feta cheese, crumbled
2 marinated artichoke heart quarters, chopped
a dash of sea salt and smoked paprika
cooking spray

Scrub potato well, poke it a few times with a fork and bake it in the microwave on high for about 5 minutes until cooked through. Chop up one half of the potato; you only need half for this recipe, so put the other half in the fridge to use later. In a small bowl, beat eggs and milk. Heat a medium ovenproof skillet over medium heat. Spray with cooking spray. Add egg mixture, then sprinkle with potato, tomato, green onion, parsley, spinace, feta, artichoke hearts, salt and smoked paprika. Cook covered for 3-4 minutes, then place under broiler for another 3 minutes, until egg is set. Cut into pie-shaped wedges.
Serves 2-4.