This recipe is suitable for the Gluten Free approach; but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten. Also suitable for the following approaches: Vegetarian and Mediterranean.
ProPoints® value: 6
Serves: 4
Preparation time: 10mins
Cooking time: 38mins
INGREDIENTS
- 400 g Potato(es), Raw, scrubbed and sliced thickly
- 4 spray(s) Calorie controlled cooking spray
- 1 medium Courgette, sliced
- 2 medium Onion, halved and sliced thinly
- 2 tablespoons Parsley, fresh, flat leaf, chopped
- 2 tablespoons Basil, fresh, chopped
- 6 medium (raw) Egg, whole, beaten
- 4 tablespoons (heaped) Quark
- 1 pinch Salt
- 1 pinch Black Pepper
- 25 g Red Pepper
METHOD
Put the potatoes in a lidded ovenproof frying pan with the base measuring 20cm (8 inch) and cover with 150 ml (5 fl oz) water. Bring to the boil, then cover and cook on a low heat for 10-15 minutes until the potatoes are tender. Drain the potatoes in a colander and let the excess water evaporate. Put into a large bowl.
Wipe the pan clean and spray with the cooking spray. Cook the courgette and onions, covered, for 10 minutes until tender and starting to brown, stirring occasionally. Then transfer to the bowl with the potatoes.
Preheat the grill to high. Add the parsley, basil and beaten eggs to the bowl with the potatoes and toss to coat. Season. Spray the frying pan again and gently heat the hob. Carefully tip the potato mixture into the pan, flattening it with a spatula. Sprinkle over the peppers, top with the Quark, and cook gently for 4-5 minutes.
Grill the frittata gently for 4-8 minutes until golden and serve. (It should be a little wet in the middle if you are eating it hot. It will firm up if you are eating it cold).
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