Tag Archives: fritatta

Potato and spinach bake

A delightful vegetable based main or side dish with a satisfying flavour. An easy meal option being both gluten and dairy free.2017-04-01 08.42.29

The way l measure my ingredients is somewhat random for a dish like this as the size of the potatoes and dish will vary. It really is up to you when mixing the ingredients to determine exact quantities so please use my ingredient amounts as a guide only.

Ingredients:

8 large free range eggs (beaten)

6 medium potatoes washed well with skin on (l like the red skinned ones)

2 cups of fresh spinach (roughly chopped)

One large onion or two smaller ones (Use half a leek as an alternative)

2 stalks of celery finely chopped

One handful of parsley finely chopped

Sea salt and black pepper to taste.

Method:

Roughly dice the potatoes into small squares and place into a pan with olive oil and the onion. Cook until the potato is just soft. Place all ingredients into a large bowl and gently mix. Pour into a largish baking dish and smooth out with the back of a spoon or spatula. Top with pumpkin seeds if desired.

Bake in a 180 degree celsius oven until golden.

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Fritatta with chicken and greens

Eggs are a great way to start the day, and this fritatta adds green vegetables with chicken breast to create a wonderful, filling and nutritious breakfast. 

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A wonderful breakfast

If you are rushed for time in the morning you could prepare this dish the night before and cook it in the morning as a way to save time. This will serve up to 4 people or you can have it several days in a row.

Ingredients:

6 free range eggs

1/2 cup home made chicken stock

Pink rock salt and black pepper (season to taste)

1 large leaf of silverbeet and spinach (or whatever you have)

A handful of fresh flat leaf parsley

1/2 a cooked chicken breast

1 piece of spring onion green tops chopped finely

1 handful of activated pumpkin seeds

Coconut oil to grease the dish

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Grease your dish well with coconut oil, then add the eggs, chicken stock and seasoning.

Whisk together the egg and stock mix and then add the rest of the ingredients, with the pumpkin seeds going on the top of the whole dish.

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Sprinkle the pumpkin seeds over the top.

Bake in a 200 degree oven until golden. Remove from the oven and cut around the edges with a knife. Cut a piece and lift it out with an egg lifter. Serve with your favourite salad or just have it plain.

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I served the egg bake with avocado and tomato.

You can vary the dish by adding different vegetables and meats. The options are endless.

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This is another fritatta l made which is meat free but has the addition of tomatoes both for colour and flavour.

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