Ku­mara frit­tata

Australian Women’s Weekly NZ - - EXCLUSIVE EXTRACT -

NU­TRI­TIONAL COUNT PER SERV­ING: PRO­TEIN (21.3G); CAR­BO­HY­DRATE (12.7G); TO­TAL FAT (22.4G); FI­BRE (2.2G) SERVES 6 PREP AND COOK TIME 45 MIN­UTES 2 ta­ble­spoons cold-pressed ex­tra-vir­gin olive oil 1 medium brown onion (150g), sliced thinly 300g or­ange ku­mara, peeled, sliced very thinly 12 free-range eggs, beaten lightly 250g fresh ri­cotta 1 ta­ble­spoon harissa paste 1 ta­ble­spoon sun­flower seed ker­nels 2 ta­ble­spoons coarsely chopped nat­u­ral al­monds ¼ cup co­rian­der leaves

1 Heat half the oil in a 24cm (top mea­sure­ment) oven­proof fry­ing pan over medium heat. Add onion and ku­mara; care­fully stir to coat in oil. Sea­son. Re­duce heat to low. Cover; cook for 20 min­utes or un­til ten­der. 2 Pre­heat a grill to high. 3 Trans­fer ku­mara mix­ture to a large bowl. Add egg; stir well to coat. Heat re­main­ing oil in same pan over medium heat. Add egg mix­ture. Re­duce heat to very low; cook for 10 min­utes or un­til par­tially set. Place un­der grill; cook for 5 min­utes or un­til golden and cooked through. Stand for 5 min­utes. 4 Serve frit­tata topped with ri­cotta, harissa, sun­flower seeds, al­monds and co­rian­der. Suit­able to freeze. Not suit­able to mi­crowave.

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