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Cheesy potato & leek frittata with pesto

Cheesy potato & leek frittata with pesto

Yields 1 Servings
occasions
Dinner
dairy ingredients
Butter, Milk, Cheese
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Cheesy potato & leek frittata with pesto

INGREDIENTS

DIRECTIONS

1
Peel the potatoes and cut into small cubes. Cook in boiling water for approx. 5 minutes or until just tender. Drain when cooked.
2
In a frying pan melt the butter and sweat the washed and sliced leeks with the garlic. Season with pepper and nutmeg. Add the potato, and combine.
3
Whisk the eggs, milk and add half the cheese. Pour egg mix into the pan and sprinkle with remaining cheese. Add a few dollops of pesto.
4
Cook in the pan for 4-5 minutes then transfer to the oven for 12 minutes at 200°C.
5
Remove from the pan when cooked and serve with rocket leaves.

Brian’s Tip: Try with spinach, tomatoes or peppers

Ingredients Checklist

Instructions

1
Peel the potatoes and cut into small cubes. Cook in boiling water for approx. 5 minutes or until just tender. Drain when cooked.
2
In a frying pan melt the butter and sweat the washed and sliced leeks with the garlic. Season with pepper and nutmeg. Add the potato, and combine.
3
Whisk the eggs, milk and add half the cheese. Pour egg mix into the pan and sprinkle with remaining cheese. Add a few dollops of pesto.
4
Cook in the pan for 4-5 minutes then transfer to the oven for 12 minutes at 200°C.
5
Remove from the pan when cooked and serve with rocket leaves.
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