Roast Beef Frittata with grilled pineapple cilantro salsa

Name: Roast Beef Frittata with grilled pineapple cilantro salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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); 1 fresh pineapple, very ripe; 1 red chilli; 1/2 red capsicum; 1/2 red onion; 2 tbsp lime juice (fresh or pre-juiced)

Ashleigh and Boodle

11 months ago

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Roast Beef Frittata with grilled pineapple cilantro salsa

Prep Time 20

Cook Time 20

Total Time 40

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