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A Weekday Menu Recipe

 

 

Roquefort, Onion & Basil Frittata    Veg  HT  CD  MC  30mins

 

Serves 4     Hot  Cold  Vegetables  Herbs  Main Course 
 

Ingredients
1 tbsp Butter
1 tbsp Olive Oil
2 Large Onions, sliced

1 Large Potato, cut into 6mm/¼-inch dice
8 Eggs
180ml/6fl.oz. Milk
Black Pepper

2 tbsp Freshly Chopped Basil
100g/4oz Roquefort Cheese, crumbled
 


Instructions

1. Heat the butter and olive oil in a large frying pan, add the onions and potatoes and sauté for about 10 minutes, turning from time to time, until golden brown on all sides.


2. Place the eggs, milk, pepper and basil in a large mixing bowl and lightly beat with a fork.


3. Once the potatoes are browned, pour the egg mixture over the top, cover and cook over a medium heat for 5-8 minutes or until it is almost set.


4. Preheat the grill to hot. Sprinkle the roquefort cheese evenly over the set frittata the place the frittata under the grill and cook  for 1 -2 minutes until the cheese has melted and is golden and bubbling.

 

 

Serving Suggestions :

Accompaniments

Grilled Tomatoes, Green Salad

Dessert

Caramel Bananas

 

 

More Frittata Recipes  |  More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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