Vege frittata a healthy meal
A healthy, filling dish, with buttery potatoes, sweet onions and creamy feta.
❚ 1 brown onion, finely sliced
400g potatoes, scrubbed and diced 1cm
1 cups vegetable stock 1 tablespoon butter 2 teaspoons finely chopped rosemary leaves
❚ 4 eggs
❚ 3 tablespoons milk
❚ 2 tablespoons chopped parsley leaves
❚ Pinch of salt
❚ Pinch of ground black pepper ❚ 30g feta cheese
❚ 2 courgettes
❚ 75g rocket leaves
❚ 2 tablespoons golden raisins ❚ 1 tablespoon pine nuts
❚ 2 tablespoons mint leaves, roughly chopped
❚ Juice of 1 lemon
❚ 2 tablespoons of your favourite chutney or relish
Preheat oven grill to high and position rack in middle of oven. Sprinkle over feta.
Place pan on low heat and cook for 4–5 minutes, until eggs are starting to set. Place under grill for 4–5 minutes, until lightly browned and egg is set.
While frittata is cooking, prepare salad. Use a vegetable peeler to thinly peel courgette into ribbons; add to a medium bowl with all remaining courgette salad ingredients. Add a drizzle of olive oil, season to taste with salt and pepper and toss lightly.
To serve,cut frittata and divide between plates with a dollop of chutney or relish. Serve courgette salad on the side.
Caramelised Onion and Potato Frittata with Courgette Salad