The mixture of flavours in this vegetarian frittata are wonderful and it is amazing either hot or cold. We usually eat half of it hot for dinner served with rocket leaves and cherry tomatoes and then have the other half cold for our packed lunch later in the week. Recipe adapted from BBC Good Food Magazine
Ingredients:
300g small new potatoes
4 eggs and 2 egg whites
splash of milk
1 clove of garlic
1 tablespoon gluten free wholegrain mustard
handful of mixed chopped herbs (parsley, dill, basil, mint etc)
seasoning
3 tablespoons of cream cheese
1 tablespoon olive oil
1 courgette, coarsely grated
quarter teaspoon dried chilli flakes
140g petit pois (defrosted if frozen)
100g feta cheese
50g sundried tomatoes, drained and roughly chopped
Instructions:
Simmer the potatoes until firm but cooked through, drain and leave to cool and then thinly slice.
Whisk the eggs and egg whites with the milk, garlic, mustard and herbs and season with salt and pepper.
Add the cream cheese and fold through just a little so some lumps remain.
Heat the oil in a medium size non stick frying pan. Add the potatoes and fry for about 5 minutes until they start to turn golden colour. Add the grated courgette and the chilli flakes and fry for a few more minutes. Stir in the petit pois.
Tip the egg mixture into the pan over the vegetables and scatter the feta and tomatoes on the top. Cook over a gentle heat for 10 minutes until almost set. Then put the pan under a hot grill for 3 minutes until it is golden and cooked through.
Cut into wedges and serve hot or cold with rocket leaves and cherry tomatoes.
Great Food Gluten Free 