Frittata with Avocado Salsa

Eating local and in season:

Pick up the following ingredients this month and create a meal entirely sourced at the Farmers' Market!

Frittata with Avocado Salsa

- Tomatoes
- Avocados
- Lemon
- Baby leek
- Spinach
- Potatoes
- Eggs

You have to upscale the amounts according to your family size. This is for one person:

1. Wash 1 potato and boil until al dente.
2. Dice an avocado and 2 small tomatoes. Chop 1/4 of a baby leek. Toss the avocado, tomatoes and a bit of leek into a bowl and drizzle with 2 tablespoons of lemon juice. Season with chilli, salt, pepper and coriander leaves if desired.
3. Heat frying pan, add the remaining chopped baby leek. Roughly chop 2 handfuls of spinach leaves and add to pan. Cut the potato into cubes (skin on or off) and add. Simmer until spinach is wilted.
4. Beat 2 eggs and season with salt, pepper, nutmeg and paprika. Pour into frying pan and cook at low/medium heat until sides set. Turn oven to grill and put frying pan under grill for a few minutes to set and brown the top of the frittata.