New Potato and Cream Cheese Frittata

upcycled_fritatta (2)New Potato and Cream Cheese Frittata

This dish works for breakfast, lunch and dinner. The cream cheese creates a natural sauce – you really need to make it to fully experience it! It is seriously, simply, yum.

  • Serves 2
  • Prep Time: 5 minutes
  • Cooking Time: 20 minutes
  • Wheat Free, Vegetarian
  • Preheat grill to its highest temperature

You will need:

      • 200g new potatoes, chopped into quarters
      • 4 large eggs
      • cracked black pepper
      • 1 tsp oil
      • 10 cherry tomatoes, chopped in half
      • 100g cream cheese

Preparation:

      • While the grill is preheating, boil the kettle.
      • Add the new potatoes to a pan of boiling water and cook until softened.
      • Meanwhile crack the eggs into a bowl and beat with a fork, then add some cracked black pepper to the mixture.
      • Drain the potatoes and slice into rounds
      • Heat the oil in an oven-proof non-stick pan and add the drained potatoes, continue to cook until they are brown.
      • Pour the egg mixture into the pan and then add the tomatoes, cut side up.
      • Dollop the cream cheese over the top of the frittata, so that there are big blobs of it dotted around. (About 6 dollops is perfect.)
      • Cook in the pan until the mixture starts to set and the egg starts to brown underneath.
      • Pop the frittata under the hot grill for about 3 minutes.
      • Remove from the grill and shake the pan; the egg part should be set firm and not wobble, while the cream cheese is soft and runny. Pop it back under the grill for another minute or so, if needed, or serve straight away. (I like to turn it onto a serving plate so that the tomatoes are presented round-side up, which makes it such a pretty dish!)

To Serve:

  • Whole basil leaves
  • Garnish with basil leaves before serving, then cut into wedges to serve.

Jennifer’s Tip: This is an ideal dish for using up leftover potatoes. Simply skip the first step, then add the cold, sliced potatoes to the hot oil in the pan. Pair with:

  • Carb Sides: Herbed barley cous cous
  • Vegetable Sides: Pan-fried broccoli with garlic and chilli; Roasted asparagus with tomatoes and parmesan; Creamed Spinach with lemon

Upcycling: This makes the perfect next-day food, and is easily adaptable to all range of ingredients. If I know that I’m going to have leftovers, I often make it with hard cheese, which enables it to set wonderfully. Then I simply serve it with a big handful of salad leaves for lunch or dinner, or with a roasted tomato for breakfast. You can purchase our latest  recipe book ‘The Balance Diet’ here.

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