Bubble and squeak frittata
Nutrition Info.(per serve)
- 4 teaspoons olive oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 250g cooked potatoes, diced
- 1 cup diced cooked carrot
- oil spray
- 2 cups sliced cabbage or Brussels sprouts
- 200g lean meat (roast beef or roast chicken), sliced
- pinch of nutmeg
- pinch of paprika
- 7 eggs
- chopped fresh parsley, to garnish
Total fat 20g
Saturated fat 5g
Dietary fibre 4g
1 Heat a large non-stick frying pan with half the oil. Cook onion and garlic until softened.
2 Add potatoes and carrot with the remaining oil, using a little oil spray if necessary. Cook for 3-4 minutes. Add cabbage, pressing down into pan, and a little oil spray. Cook for a few minutes.
3 Add meat. Season with nutmeg and paprika.
4 Beat eggs with a fork and pour into pan. Swirl pan until egg is evenly distributed and the base has begun to set. Keep tilting pan so uncooked egg settles around pan edges. Remove from heat when the base has firmed and the surface is softly set. To brown the top, place frittata under preheated grill for a few minutes.
5 Slice frittata in wedges, garnish with parsley and serve.
Make it gluten free: Check spices are gluten free.
Hanu de Jong
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