potato leek and broccoli frittata

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It was late on Monday night and we were hungry, tired and didn’t have much on offer in the fridge. I turned to an all time favourite in these situation and we were enjoying a meal in minutes.

1 potato and cooked until tender skin off or on, you can also use a baked sweet potato
1 leek
1 red onion
1 clove of garlic
1 tablespoon olive oil
A knob of butter
Handful of broccoli florets blanched until tender in the hot potato water
A handful of grated cheese (cheddar, feta, parmesan, whatever you have handy, or none at all if dairy free)
3 eggs gently beaten (more if you want a substantial meal).

Fry the onion, leek and garlic in the olive oil and butter, until tender on a medium flame, in a non-stick frying pan.

Cut the cooled potato into cubes and the florets into small pieces, then mix together with the leek and onions.

Beat the cheese into the eggs and season with salt and pepper.

Pour the mixture over the vegetables and cook over a medium flame until the egg is just set through, finish off under the grill for a golden brown top.

Use whatever vegetables you have in your fridge for this recipe. Add olives, capsicum, zucchinis and tomato, the options are limitless.


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