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.
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
salt and pepper
oil/butter for greasing pan
_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free.