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Veggie Smuggler Frittata


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4

Ingredients

4 portion(s)

Frittata

  • 1 Scallion Onion, halved
  • 1 Leek - the white part - washed, roughly chopped
  • 30 grams canola or olive oil
  • 1 rasher of bacon, Roughly chopped into 1 cm cubes
  • 300 grams pumpkin, Thinly sliced (approx 3cm by 2cm)
  • 200 grams potato thinly sliced, approx 3cm by 2cm)
  • 1 heaped tablespoon vegetable stock
  • 140 grams water
  • 80 grams parmesan grated
  • 35 grams Liddells Lactose free cream
  • 5 eggs
5

Recipe's preparation

    Frittata
  1. 1. Put onion, leek & bacon (if adding) into mixing bowl and chop for

     

     

     

     

     

     

    sec/speed 5. 

     

     

     

     

     

     

     

     

    2. Add oil and saute 7 min/ Varoma/ speed 1

     

     

     

     

     

     

     

     

     

     

     

    3. Insert butterfly. Add sliced pumpkin and potatoes, water and

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    stock. Cook 13 mins/ Varoma/ / speed

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    4. Remove butterfly. Drain the onion, leek, potatoes and

     

     

     

     

     

     

     

     

     

     

    pumpkin into tmx basket then set aside into a large bowl.

     

     

     

     

     

     

     

     

     

     

     

     5. Add grated cheese, cream and eggs into mixing bowl. Mix 15

     

     

     

     

     

     

     

     

     

     

     

    secs/ speed 6. 

     

     

     

     

     

     

     

     

     

     

    6. Pour into the large bowl and mix together with potatoes,

     

     

     

     

     

     

     

     

     

    pumpkin, leek and onion.

     

     

     

     

     

     

  2. Cooking
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    7. Grease a deep frying pan (with a oven proof handle) and

     

     

     

     

     

     

     

     

    preheat. 

     

     

     

     

     

     

    8. Pour mixture into frying pan. Cook until golden brown around the

     

     

     

     

     

     

     

     

     

    sides.

     

     

     

     

     

     

    9. Put the frying pan into the grill to brown the top. For the more

     

     

     

     

     

     

     

     

    skilled cook turn onto plate and carefully slide into fying pan to

     

     

     

     

     

     

     

     

     

    brown other side. Use a large plate to serve and cut into wedges.

     

     

     

     

     

     

     

     

     

     

    Serve with salad.

10

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Tip

 

Tastes like potato bake with a healthy twist.

This is a varient of the spanish potato omelet in the my way of cooking cookbook.

Other tips

1. Leave the Bacon out for a vegetarion opton. Swap pumpkin or leek for other veggies. 

2. If you aren't lactose intolerant use normal cream.

3. Save the strained butter to use in a savory dish. It has fantastic flavour.

4. If you aren't salycilate intolerant add other vegetables.

5. Instead of frying as a frittata try baking the mixture in muffin trays. Great for kids lunchboxes and picnics. They can be eaten cold.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • If made into muffins can this

    Submitted by Wegoe on 27. January 2015 - 14:24.

    If made into muffins can this recipe be frozen? 

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