SPICY FRITTATA
Category
Classical & MKD Recipes
Fat: 37.98g Protein:: 19.90g CHO: 4.63g Kcal: 440 MKD 4.63g CHO TOTAL
Notes
Mo’s tip: You can use ginger paste that comes in tubes.
If a smoother dressing is preferred, pop it in a small blender.
Ingredients
- 55g Celeriac
- 25g Onion
- 2g Ginger
- 35g Greek feta cheese - MORRISONS
- 20g Olive oil
- 40g ALPRO plain – no sugars
- 1g Fresh mint
- 96g Eggs
- 3g Fresh lime juice
- 2g Green chilli
- You will also need a good pinch of chilli powder, ½ teaspoon paprika, ¼ teaspoon of ground cumin, 2g GIA garlic paste, salt and pepper.
Instructions
- Pre heat oven to 200c / fan 180c / gas 6.
- Thinly slice the celeriac and onion, grate the ginger then weigh it.
- Place the celeriac and onion in a suitable roasting dish with the garlic, ginger, spices, olive oil, salt and pepper.
- Mix well, cover with foil and bake for 20 minutes.
- Make the mint yoghurt dressing by placing the Alpro, chopped mint leaves, chilli, lime juice, salt and pepper to taste into a serving dish, set aside.
- When the vege is ready, beat the eggs and pour over the top, scatter with the feta cheese and bake for a further 15-20 minutes until the egg is set.
- Serve hot or cool with the mint yoghurt dressing.
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CLICK HERE FOR DISCOUNTS.