Potato Frittata
Spinach Pesto
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Ingredients
4 servings
450 g6
1
150 g
80 g
100 g Potato slices (pre-cooked)
Eggs
Leek
Peas (frozen)
Sun-dried tomatoes
Cashews 2 TBL sp
15 g Oregano
Fresh parsley
Prep
10 min
- Cut potato slices into small cubes
- Cut leek into rings
- Crush cashews
- Cut sun-dried tomatoes into strips
Cook
20 min
Sauté leek
medium/high heat, set aside ~5 min
In the meantime, in a bowl, whisk the eggs
Add leek and all other ingredients to the bowl
mix well, season with salt and pepper to taste
Add half of the frittata mixture to the heated pan with oil
add lid, medium heat ~5 min
Turn when top is not liquid anymore
Tip to turn: when the frittata easily pulls away from the bottom, use a plate with the same diameter as the frittata, carefully put it on top and flip the frittata to the other side.
Bake other side of frittata
keep lid on ~3 min
Repeat for the other half of the frittata mixture
~8 min
Love the recipes and I realise (after some great infographics) that nuts and seeds have a big role in decarbonising our food supply, but would it be possible to have nut-free alternatives for those with allergies, etc?
Hi Matthew, it’s actually on my list to add a blog about some standard tricks that can work well for replacing nuts in case of a nut allergy! Stay tuned 🙂