Roast Beef Frittata with grilled pineapple cilantro salsa
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Ingredients
200g leftover roast beef, cut into small pieces
8eggs
1/2cupmilk (use oat or almond for dairy free)
1/2red capsicum
1onion
2 cloves garlic, crushed
1potato
3-4 button mushrooms
1tspsmoked paprika
1tspgarlic salt
1cupgrated cheddar or edam cheese, (use dairy free if desired)
For the salsa:
1fresh pineapple, very ripe
1red chilli
1/2red capsicum
1/2red onion
2tbsp 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.