Researchers have discovered a gene mutation which they believe could lead to....

Your complete free access health portal...

The YourDoc Medical shop is where you can purchase all our products and our Wellbeing Partners' products and services. ..

Recipe: Spinach and cheddar frittata

This tasty and nutritious frittata is simple to make and is ideal for lunch or supper. Serve with a mixed baby leaf salad and fresh crusty bread.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 2 (generous portions)

2 teaspoons olive oil
1 small onion, finely chopped
6 cooked baby new potatoes (total weight about 200g/7oz), sliced
175g (6oz) small fresh spinach leaves, finely shredded
4 eggs
1 teaspoon dried Herbes de Provence or dried Italian herbs (optional)
Freshly ground black pepper, to taste
55g (2oz) reduced-fat mature Cheddar-type cheese, grated
Fresh herb sprigs, to garnish
Variations: Use 2-3 shallots or 1 leek in place of onion. Add a pinch or two of freshly grated nutmeg in place of dried herbs.

Heat olive oil in small non-stick frying pan (about 23cm/9in diameter),add onion and cook gently for 5 minutes, stirring occasionally. Add potatoes and spinach and cook for 5 minutes, stirring occasionally.
Meanwhile, beat eggs in a bowl;add dried herbs, if using,and a good seasoning of black pepper; set aside.
Sprinkle cheese over vegetables in frying pan; pour egg mixture over cheese and vegetables, tilting pan slightly to spread egg mixture evenly.
Cook over a medium heat until eggs are beginning to set and frittata is golden underneath. Meanwhile, preheat grill to medium.
Place pan under grill; grill frittata until cheese is melted and top is golden brown. Cut frittata into wedges to serve; garnish with fresh herb sprigs. Serve with a mixed baby leaf salad and fresh crusty bread.