Eat-Clean Potato, Arugula and Tomato Frittata

Makes 4 servings

Ingredients:
450g (1lb) Baby New potatoes
1 Tbsp Olive Oil
1 Garlic Clove, crushed
50g (2oz) Arugula
175g (6oz) Cherry tomatoes, halved
8-12 Egg whites, beaten

Instructions:
Cut potatoes in half, or into chunks in necessary, the cook in a pot of lightly salted boiling water for 8-10mins. Drain. Heat oil in a non-stick frying pan. Cook the garlic over low heat for one minute. Scatter potatoes half the arugula and the cherry tomatoes into the pan. Pour the eggs on top season well with salt and freshly ground black pepper and cook over medium heat for about 5 mins, until almost set. Use a wooden spatula to lift the frittata so any unset egg can travel to the base of the hot pan. When just set on the bottom, place under pre-heated hot grill for 2-3mins to set the top. Scatter the remaining arugula over top and serve.

Nutritional information per serving:
180 calories, 13g protein, 4g fat, 23g carbohydrates