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Potato, Spring Onion & Dill Frittata, with Rocket and Pear salad

Potato, Spring Onion & Dill Frittata, with Rocket and Pear salad

  • 25 min
  • 550 calories

Potato and dill are such a great combination! Add in the aged cheddar for a bit of extra bite and the creamy egg and cheese "royale" and you have a delicious, light and protein packed meal. Served with a crunchy salad, it is the perfect, relaxed finish for a summer day.

Ingredients

  • 3 Free Range Eggs
  • 1 Spring Onion
  • 1 Small Bunch of Dill
  • 40 Grams of Vintage Cheddar Cheese
  • 1 75 Gram Pack of Rocket & Baby Spinach
  • 1 Pear
  • 2 Tablespoons of Balsamic Dressing
  • 100 Grams of Thickened Cream
  • 300 Grams of Chat Potatoes
  • 80 Grams of Snow Peas

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Step-by-step instructions

Step 1

Cook Potatoes:

Preheat oven to 160°C. Wash the fresh produce. Cut potatoes into 2 cm dice, place into pot, cover with water and bring to the boil. Cook for about 8-10 minutes, until just tender.

Step 2

Combine Ingredients:

In a small bowl/jug mix eggs and cream and season with salt and pepper, ensuring thoroughly combined - this makes a "royale". Once potatoes are tender, drain off all water. Line an oven proof dish with baking paper and spread potatoes in a single layer over the base. Slice spring onions and grate vintage cheese on top of the potatoes.

Step 3

Cook Frittata:

Season potatoes with salt and pepper. Pour over the royale (egg mix) and top with roughly picked dill. (Tip: dill can be strong flavour, use as much or as little as desired. Reserve some dill for garnish.) Cook in oven for 25-30 minutes or until set (firm).

Step 4

Prepare Salad:

With 5 minutes remaining, add Rocket & Baby Spinach to a medium-large bowl. De-string snow peas and cut in half on an angle. Thinly slice pear and toss through the leaves with snow peas. Dress with as much balsamic dressing as desired.

Step 5

You Plate It:

Cut frittata into desired portion size and serve with the salad on the side. Garnish with remaining dill to taste. Enjoy!

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