Greek Spinach, Feta and Potato Waffle Frittata with Tzatziki

INGREDIENTS

large eggs

2 tbsp

olive oil

40 g

| 1/4 cup plain (all purpose flour)

1/2 tsp

baking powder

1/4 tsp

salt

100 g

| 3.5oz baby spinach (finely chopped)

large potato (such as Maris Piper, cooked and cubed)

80 g

| 2.8oz feta cheese (crumbled)

spring onions (scallions, finely chopped)

1 tbsp

finely chopped flat leaf parsley

1 tsp

finely chopped dill (optional)

cooking spray for the waffle maker

For the tzatziki

300 g

| 10.5oz Greek Yoghurt (I used 0% Total)

150 g

| 5.3oz cucumber (seeds removed (about half large cucumber))

1 tsp

salt

large garlic clove (minced)

1 tbsp

lemon juice

1 tbsp

olive oil to drizzle

1/2 tsp

dried oregano or mint