Love your leftovers Fritata and Summer Slaw

1 hr

4 Servings

Equipment

Knife, chopping board, non stick frying pan (or silicone muffin tray) Large salad bowl, clean jam jar with lid for dressing.

Steps

  • Prep your fillings (chop into bite size chunks)

  • Whisk eggs, add a little salt and pepper

  • Put frying pan on medium heat and add 1 tbsp olive oil

  • If using potatoes, or mushrooms, fry these in the oil first for a few minutes

  • Add whisked eggs to the pan

  • Evenly distribute ingredients over the eggs, finally the cheese.

  • To evenly cook the egg, run a spatula around the edge of the fritatta, whist tilting pan, to loosten, and allow uncooked egg to seep behind. 

  • Finally place the fritatta under a hot grill to brown off the top.

  • Remove and allow to cool slightly, whilst you prep the slaw.

  • Finely slice the cabbage, grate the carrots, chop spring onions, break nuts in half, chop herbs.

  • Add to a large bowl

  • Prepare dressing, adding all ingredients to a jam jar with lid and shake to combine. Taste and adjust flavours if necessary.

  • Pour over the slaw and stir to combine well.

Ingredients

Fritatta:

  • 8 Eggs (or if making vegan version, you can use gram flour and water mix)

  • 100g Cheese (feta/ mozarella) optional


Filling of your choice - some ideas:


  • 4 cherry tomatoes

  • 1 cup leftover potatoes (cooked and cooled)

  • 1 cup broccoli/ green beans/ Asparagus/ courgette

  • 1 cup mushrooms

  • 1 cup Spinach/ Kale/ Chard

  • 50 g Ham/ chorizo 


Slaw:

  • 1/2 cabbage - red or white, or mix of both

  • either or all: 1 carrot/ 1 stick celery/ 1 apple

  • 2 spring onions

  • 1 handful of nuts (walnuts/pecans)

  • 1 handful fresh herbs (parsley/ basil/ mint/ chives)


Dressing:

  • 100 ml olive oil

  • 20 ml vinegar (cider/wine)

  • 1 tsp maple syrup

  • 1 tbsp mayonaise

  • 1 tsp dijon mustard

  • 1 clove garlic crushed

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