BEEF FRITTATA RECIPES

Steps:

• Boil the sliced potatoes for 10 minutes until just tender, drain and set aside.

  Meanwhile, heat a large frying pan (about 22cm) with a heatproof handle and dry-fry the frozen veg for 5-10 minutes, until cooked through and any liquid has evaporated. Set aside.

  In a bowl, whisk the eggs with the milk and half the grated cheese. Tip in the potatoes and veg, and stir to combine. Heat the oil in the pan and pour in the frittata mixture. Scatter the remaining cheese over the top and cook over a medium-low heat for 15 minutes. About 5 minutes before it’s done, preheat the grill to hot.

  Place under the grill for 5 minutes, until golden on top and set and cooked through. Serve with the salad.

Steps:

• Preheat oven to broil setting.
• In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
• Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.