Cut potatoes in half or into chunks, then cook in a pot of lightly salted boiling water for 8 to 10 minutes. Drain. Heat oil in non-stick frying pan. Cook the garlic over low heat for one minute. Scatter the potatoes, half the rocket and the chery tomatoes into the pan. Pour the eggs on top, season well with salt and freshly ground pepp and cook over medium heat for about 5 minutes, 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 bottom, place under a preheated hot grill for 2 to 3 minutes to set the top. Scatter the remaining rocket over top and serve.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 27.4mg||1 %|
|Potassium 1898.1mg||50 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 69.3g|
|Protein 9.2g||13 %|
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Calories per serving: 349
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