- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Ingredients
- 500g Desiree potatoes, cut into 2cm cubes
- 200g leftover roast turkey, shredded
- 200g Camembert or brie cheese, cut into 2cm cubes
- 1/4 cup finely chopped fresh chives
- 2 tablespoons olive oil
- 7 eggs, at room temperature
- rocket leaves, to serve
- 275g jar whole berry cranberry sauce, to serve
Method
- Step 1Place potatoes into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until potatoes are just tender. Drain. Set aside to cool in a large bowl .
- Step 2Shred turkey slices. Add to potatoes with camembert and chives. Toss until well combined.
- Step 3Heat oil in a 26cm (base) non-stick frying pan over medium heat. Add potato mixture. Stir to coat in oil. Whisk eggs in a jug. Pour eggs over potato mixture. Gently shake frying pan to allow egg to run to the bottom. Cook for 5 minutes, or until base is set.
- Step 4Preheat grill on medium-high heat. Grill frittata for 7 minutes, or until golden and cooked through. Cut into wedges. Serve with rocket leaves and cranberry sauce.
- Low carb
- Lower gi
Nutrition
2505 kj
Energy
33g
Fat Total
13g
Saturated Fat
2g
Fibre
34g
Protein
458mg
Cholesterol
783.51mg
Sodium
29g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Super Food Ideas
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