Vege frit­tata a healthy meal

A healthy, fill­ing dish, with but­tery pota­toes, sweet onions and creamy feta.

Central Otago Mirror - - OUT & ABOUT - Cour­gette Salad To Serve

❚ 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

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