Sometimes when you cook with only what you have in the fridge a surprise happens. This was one of those surprises. This was Sunday brunch and was so yummy we made it again for lunch today. Twice in one week so has to be good right. If you have some left over mash this is the recipe you need.
You will need
6 X- large eggs or 8 Large ones
1/2 cup of grated tasty cheese
1/2 cup of grated sharp parmesan cheese
1/2 cup of crumbled blue cheese
1 cup of shredded baby spinach
1 cup of frozen or fresh peas
1 and 1/2 cups of mashed potato and pumpkin
1. Put all ingredients in a large bowl and whisk with an egg whisker until well combined.
2. Heat 3 tablespoons of oil in a 24cm fry pan. When the oil is heated swish it around the pan so it covers the sides as well as the bottom.
3. Pour in the egg mixture and cook over a low heat on the burner for 20 minutes or until the frittata has risen and is cooked and not wobbly in the middle.
4. Sprinkle generously with grated tasty and parmesan cheese.
5. When cooked brown the top of the frittata with a kitchen torch or by placing under the griller.
Alternatively you could bake this in a moderate oven until risen and cooked.
I was going to post some delicious gluten free biscuit (cookies for non aussies) recipes but instead I have decided to go healthy. This recipe for Quinoa Frittatas is one I make for my daughters for their school lunches. They are full of yummy veggies, cheese and what is life without cheese? and of course Quinoa an excellent source of protein, fibre, carbs etc.
This is a super healthy but super yummy recipe.
This recipe will make 12 Quinoa Frittatas in a large muffin pan
Cook 1 cup of quinoa in a saucepan with 2 1/2 cups of water and one vegetable gluten free stock cube. I use Massels stock cubes which also have no nasties like msg.
1/2 cup of gluten free self raising flour. I use white wings but any brand or type is fine.
salt – just a pinch
Herbs, just a handful chopped well, I use what ever is growing well in my pot plants on the back verandah, today is was oregano and thyme.
6 cups of mixed finely diced or grated vegetables. I used mushroom, grated zucchini, capsicum, spanish onion, carrot – what ever you have on hand will work. I have used grated sweet potato which was yum.
2 cups of cheese, I use 1 cup of tasty and 1 cup of shredded parmesan
Combine this and spoon into 12 lined large muffin pans.
Sprinkle a little cheese on top.
Cook at 375 degrees for 20 minutes