Ingredients
- 200 g leftover roast beef, cut into small pieces
- 8 eggs
- 1/2 cup milk (use oat or almond for dairy free)
- 1/2 red capsicum
- 1 onion
- 2 cloves garlic, crushed
- 1 potato
- 3-4 button mushrooms
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1 cup grated cheddar or edam cheese, (use dairy free if desired)
For the salsa:
- 1 fresh pineapple, very ripe
- 1 red chilli
- 1/2 red capsicum
- 1/2 red onion
- 2 tbsp lime juice (fresh or pre-juiced)
Instructions
- To make the salsa: finely dice the chilli, capsicum and onion into small squares. Grab a handful of cilantro and finely chop with a sharp knife.
- Cut the outer layer and the ends off the pineapple then slice into quarters (as pictured), then using a sharp knife, remove the core from each piece. Dice the pineapple flesh into cubes. Mix everything together in a bowl then add the lime juice, salt and pepper and leave in the fridge for at least an hour before serving
- To make the frittata: preheat the oven to 180C
- Finely dice the onion, capsicum, mushroom, potato and garlic
- heat a cast iron skillet over a medium heat and add a tsp of oil. When oil is shimmering, add the onion and potato and cook 3-4 minutes, stirring frequently so they do not burn.
Nutrition
Carbohydrates: 34g | Protein: 33g | Fat: 16g | Saturated Fat: 4.8g | Cholesterol: 415mg | Sodium: 472mg | Fiber: 4.6g | Sugar: 13g | Calcium: 103mg | Iron: 4.1mg
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