Potato, Spinach and Egg Bake

Instructions

1. 1

   Scrub the potato and cut into 1 cm dice. Wash and finely chop the spinach, and grate the cheddar. Timings use a 1000-watt microwave; in a lower-watt machine, add cooking intervals as needed and rely on tenderness and thermometer checks.

2. 2

   Place the potato and water in a wide 1-litre microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave on HIGH (100% power) for 4 minutes, stirring after 2 minutes. If necessary, continue in 1-minute intervals until fork-tender. Carefully uncover away from your face and drain any excess water.

3. 3

   Crack the eggs into a small bowl and beat with a fork. Stir the olive oil, spinach, cheddar, salt and pepper into the potatoes, then thoroughly mix in the beaten eggs and spread evenly.

4. 4

   Cover with the vented lid and microwave at MEDIUM (50% power) for 2 minutes. Stir from the edges toward the centre, rotate the bowl halfway around, and level the mixture. Continue at 50% power in 30-second intervals until the eggs are fully set and a food thermometer reads at least 165°F/74°C in the centre and two other spots, usually another 1–2 minutes. Leave covered for 3 minutes, then confirm those spots still reach 165°F/74°C. If needed, heat in further 30-second intervals at 50% power, then repeat the covered standing time and temperature check.

5. 5

   Eat warm from the bowl. Refrigerate any leftovers within 2 hours and use within 3–4 days.