![]() 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 Method:
Pre-heat oven to 180 degrees C Chop cheese and rosemary, 10 secs, speed 9 Add eggs & a few turns of salt and pepper, mix speed 3, 10 secs, set aside and clean bowl chop garlic, speed 7, 2-3 secs Add celery & leek, cook 100 degrees, reverse, speed 1, 10 mins, MC off Meanwhile grease a small-medium baking dish with oil or butter and place sliced potato sin the base Add cheese/egg mix to cooked leeks and mix speed 2, 10 secs Pour wet mixture over the potatoes, jiggle the pan, and bake for 25-30 mins till lightly browned Serve warm or cold with green salad
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_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. Archives
July 2015
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