Pink eye potato, sundried tomato and Brie Frittata

Making a frittata, basically a crust less quiche, is a good way to use up some leftovers in the fridge, here I’ve used leftover boiled pink eyes and ham. use up a few eggs too if you have hens that are laying well now and a good handful of fresh herbs from the garden, parsley, tarragon, thyme, basil oregano and chives. I steam my frittata in the bottom layer of the Varoma, with baking paper on the thermomix, cook for about 20 minutes/speed4/varoma temp. If you don’t have a thermomix bake it in the oven. Serve hot, or cold sliced is great for a picnic lunch with your favourite relish or chutney.

4 medium cooked pinkeye’s
200 grams ham
100 grams brie cheese
30 grams sundried tomatoes
½ cup fresh herbs
5 eggs
100 ml cream
½ onion
Salt and pepper

Lay the sliced potatoes, ham, diced onion tomatoes and chopped herbs on the bottom of a small greased baking dish or the bottom tray of the varoma covered in a layer of baking paper. Mix eggs with cream and salt and pepper and pour over. Top with sliced cheese and steam in the varoma for about 20 minutes or bake in the oven for about 20 minutes.

 

 

Thermomix porridge: apple, cinnamon and honey

apple honey poridge (1 of 1)Apple, cinnamon and Honey Porridge

400 ml milk
180 ml water
2 apples
180 grams cups oats
1 tablespoon honey
1 teaspoon cinnamon

quarter the apples and put in the mixing bowl, grate, speed 6/3 seconds. add all other ingredients cook at 90 C/ 12 minutes/speed 2/ reverse. leave to rest for 10 minutes covered or in the thermoserver to finish cooking.

Stove top directions

Place grated apple and all ingredients in a heavy based saucepan. Bring to a gentle boil and simmer stirring regularly for about 8 minutes. Cover and rest for about 10 minutes to thicken and serve

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!