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Serves 2-4  •  30 min
 

Frittata

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Time for freebie no.2 from the cookbook, and this time it's our simple take on one of the most classic clear-out-your-fridge foods: Frittata! Perfect for any brunch or end of week dinner and feel free to add (almost) anything you might have lying around in your fridge – be it mushrooms, olives, kale, tomatoes, or your favourite cheese – just toss it into the mix!

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6 pre-boiled potatoes
1 onion
3 cloves of garlic

1 red pepper
6 eggs
Juice from 1/2 lime
A handful of rosemary
1 tbsp paprika powder
Salt and pepper

Oil or butter for frying



To Serve

50 g feta cheese

Turn the oven on to 180 °C.

Chop the boiled potatoes into bitesized chunks, and chop the onion, garlic and the red pepper.

Fry the onion and garlic in a cast-iron pan (or a pan that can withstand the heat of an oven) with lots of butter. 

When the onions have some color, add the potatoes and the pepper. Fry for a few more minutes on medium-high heat until everything has gotten a bit of color.

Whisk the eggs, lime-juice, paprika powder, rosemary, salt and pepper in a bowl. Pour the mixture into the pan and mix everything.

Take the pan off the stove and put into the oven for 15-20 minutes until the eggs have set.

Serve with crumbled feta.

 
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