Never Give Up
August 4, 2016
Show all

Fritata

Experimenting ...

Experimenting with golden beetroot with this chestnut mushroom and golden beetroot frittata.

Step 1

Fry 150g golden beetroot spaghetti in half a tbsp coconut oil, along with two tbsp chopped onions and 75g chestnut mushrooms.

Step 2

Add 150g diced boiled potatoes and add some dried chilli flakes, garlic and paprika to your liking.

Step 3

Whisk 5 eggs and add a little milk the pour into the frying pan and mix all ingredients together.

Step 4

Whisk 5 eggs and add a little milk the pour into the frying pan and mix all ingredients together.

Step 5

Whilst cooking on a low heat sprinkle on some feta cheese.

Step 6

When the frittata feels firm around the outside pop the pan into a preheated oven for around five minutes or until the centre has firmed up.

Step 7

Pop the pan back on the hob on a low heat for a couple of minutes and allow to sit as it finishes cooking through.

Step 8

In a separate pan fry some more golden beetroot spaghetti in coconut oil and garlic and serve with spinach, balsamic vinegar and EV olive

Leave a Reply

Your email address will not be published. Required fields are marked *