Fritata
Never Give Up
4 August 2016
Experimenting ...
Experimenting with golden beetroot with this chestnut mushroom and golden beetroot frittata.
Step 1
Fry 150g golden beetroot spaghetti in half a tbsp coconut oil, along with two tbsp chopped onions and 75g chestnut mushrooms.
Step 2
Add 150g diced boiled potatoes and add some dried chilli flakes, garlic and paprika to your liking.
Step 3
Whisk 5 eggs and add a little milk the pour into the frying pan and mix all ingredients together.
Step 4
Whisk 5 eggs and add a little milk the pour into the frying pan and mix all ingredients together.
Step 5
Whilst cooking on a low heat sprinkle on some feta cheese.
Step 6
When the frittata feels firm around the outside pop the pan into a preheated oven for around five minutes or until the centre has firmed up.
Step 7
Pop the pan back on the hob on a low heat for a couple of minutes and allow to sit as it finishes cooking through.
Step 8
In a separate pan fry some more golden beetroot spaghetti in coconut oil and garlic and serve with spinach, balsamic vinegar and EV olive
