Spanish Onion and Potato Frittata

Place potatoes in a microwave container, cover and cook on HIGH for 10 minutes or until tender. Drain and cut into 1cm slices. Cover pumpkin in a microwave container and cook on HIGH for 5 minutes or until tender.
Heat oil in a medium sized, non-stick, metal handled frypan and sauté onions over a moderate heat for 10 minutes or until soft and golden. Lay the potato and pumpkin slices on top of the onion.
In a separate bowl, whisk the eggs and milk. Season with nutmeg and salt. Pour egg mixture over the vegetables, tipping the pan to distribute the egg mixture evenly. Sprinkle with cheese. Cook for 10 minutes over a medium heat or until the egg is just beginning to set.
Place the frittata in the pan, under a medium grill for about 10 minutes or until golden. Remove, sprinkle spinach across top, slice and serve. Serves 6.

Onions are available all year round. When choosing, look for an onion that is ‘heavy’ for its size, with dry, papery skin. Avoid onions that have sprouted or are blemished.
Onions will remain fresh when stored in a cool, dry, well-ventilated place for up to 2 months.
Onions contain quercetin, a natural plant compound, that may play a role in protecting us against cancer and heart disease.
They also contain allicin, another natural plant compound linked with a range of nutritional benefits, including cancer protection. It is also thought to have some anti-fungal properties.

Health & wellbeing