I am mostly dairy free and vegetarian but not vegan. I love eggs, and created this frittata with leftover roastie potatoes, beautiful organic free range eggs and the best aged Parmesan.
Ingredients:
2 cloves garlic, peeled
1 leek, finely sliced
2 sticks celery, finely sliced
30g organic butter, cubed
300-400g potatoes (pre-cooked, roasted or boiled, sliced)
60g aged Parmesan cheese (optional)
Small sprig fresh rosemary
8 eggs
salt and pepper
oil/butter for greasing pan
Ingredients:
2 cloves garlic, peeled
1 leek, finely sliced
2 sticks celery, finely sliced
30g organic butter, cubed
300-400g potatoes (pre-cooked, roasted or boiled, sliced)
60g aged Parmesan cheese (optional)
Small sprig fresh rosemary
8 eggs
salt and pepper
oil/butter for greasing pan
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