Category: Lunch Options

Nettle pie

3/23/2015

Nettle pie with spinach & goats fetta

Ingredients:
Spinach
Greens from the garden
Garlic
Onion
Eggs 8x
Goats fetta
tomatoes
sweet pot
LSA

What to do:
1. Line a baking dish with thinly sliced sweet potato
2. Cook off the garlic and onion in a pan with a little organic butter
3. Sauté the greens in the same pan
4. Take off heat and combine with whisked eggs
5. Salt and pepper to taste
6. Transfer mix to the prepared dish, layer top with goats cheese, LSA and tomatoes
7. Bake for until cooked

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Fritatta

3/16/2015

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Fritatta

Ingredients

2 medium potatoes
2 tablespoons olive oil
1 red onion, chopped
70g pancetta, chopped
100g baby spinach
200g red grape tomatoes, halved
1 red capsicum, chopped
8 eggs
1/2 cup thickened cream
1/2 cup shredded parmesan cheese

1/4 cup grated tasty cheese

What to do

Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
Step 2 Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted.
Step 3 Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.
Step 4 Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.

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Nettle pie

Nettle pie with spinach & goats fetta

Fritatta

Fritatta

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