Kumara and artichoke frittata
2 large orange kumara, chopped in 2cm cubes
1 large shallot or 1/2 onion, finely diced
4 rashes bacon, diced
1 clove garlic, crushed
1 tblspn oil
390g tin artichokes
1 cup grated tasty cheese
salt & pepper
6 eggs
1/2 cup cream
Gently cook the kumara in water untill just tender. Drain well. In a fry pan, saute the shallots, bacon and garlic in oil over a low heat.
Add the kumara and artichokes to the pan and gently heat through.
Mix the eggs, cream, salt & pepper in a bowl and add the grated cheese. Pour over the kumara mixture.
Cook slowly until the egg mixture is half cooked through then transfer to a hot oven to brown on top.
Serve warm or cold with a green salad.
1 large shallot or 1/2 onion, finely diced
4 rashes bacon, diced
1 clove garlic, crushed
1 tblspn oil
390g tin artichokes
1 cup grated tasty cheese
salt & pepper
6 eggs
1/2 cup cream
Gently cook the kumara in water untill just tender. Drain well. In a fry pan, saute the shallots, bacon and garlic in oil over a low heat.
Add the kumara and artichokes to the pan and gently heat through.
Mix the eggs, cream, salt & pepper in a bowl and add the grated cheese. Pour over the kumara mixture.
Cook slowly until the egg mixture is half cooked through then transfer to a hot oven to brown on top.
Serve warm or cold with a green salad.
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