• 4- medium sized potatoes cut into quarters. ( or mix pumpkin, sweet potato and potato )
• 5-6 eggs beaten with either 1 teaspoon Dijon mustard, or pesto (your choice )
• tomato sliced
• Salt and pepper to taste
• Chopped fresh herbs of choice
• 2 tablespoons ricotta or goat cheese
• Sliced black olives
• Olive oil
There are many Fritata receipes – the rules are the same, and the beauty is that you can experiment with what is in the fridge. Here is a version that is quick and very simple. Firstly steam potato or other starch vegatable until just cooked. In a deep fry pan add small amount of olive oil, and toss in garlic for 30 secs to flavour oil before adding vegetables.Toss through and let cook for another 3 mins. Add beaten egg mixture and top with slices of tomato, pitted olives and goat or ricotta cheese. Cook ontop of stove on a low heat for a few minutes until sides starting to appear cooked. Put under hot grill for a few minutes until top is golden. Season with salt and pepper and serve with favourite salad.
I have made this with mushrooms, spinach, and red capsicum.
The only rule is to make sure that the vegetables are cooked before
the egg is added to the dish. It is best to cook all vegetables separately
before mixing together. In the case of the spinach, make sure that the
exta liquid is drained before adding.
Gluten Free: yes
Added Sugar: No
Lactose Free: no