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Roast Beef Frittata with grilled pineapple cilantro salsa
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Roast Beef Frittata with grilled pineapple cilantro salsa

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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