Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.
• 1 pkg (250 g) frozen chopped spinach, thawed and well drained
• 4 cups (1 L) frozen hash brown potatoes, thawed
• 1 cup (250 mL) finely shredded carrot
• 1/3 cup (75 mL) diced red pepper
• 1/3 cup (75 mL) chopped green onion or fresh chives
• 2 Tbsp (30 mL) chopped fresh basil or dill (or 2 tsp / 10 mL dried basil or dill)
• 8 eggs, whisked
• 1/2 cup (125 mL) fat-free mayonnaise
• 1/2 cup (125 mL) fat-free sour cream
• Salt and pepper, to taste
• Cooking spray
Combine spinach, hash brown potatoes, carrot, red pepper, green onion and basil or dill in large bowl. Stir in eggs, mayonnaise and sour cream. Season with salt and pepper. Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan. Bake in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, about 35 to 40 minutes.
Serves 9.
FRITTATA AUX POMMES DE TERRE ET AUX ÉPINARDS
Servir chaud ou froid comme frittata au déjeuner, comme plat principal sans viande ou comme plat de légumes d’accompagnement. Les restants peuvent être réchauffés au four micro-ondes.
• 1 paquet (250 g) d’épinards hachés surgelés, décongelés et bien égouttés
• 4 tasse (1 l) de pommes de terre rissolées surgelées, décongelées
• 1 tasse (250 ml) de carottes finement râpées
• 1/3 tasse (75 ml) de poivron rouge coupé en dés
• 1/3 tasse (75 ml) d’oignon vert haché ou ciboulette fraîche hachée
• 2 c. à table (30 ml) de basilic ou d’aneth frais haché (ou 2 c. à thé / 10 ml basilic ou aneth séché)
• 8 œufs battus
• 1/2 tasse (125 ml) de mayonnaise sans gras
• 1/2 tasse (125 ml) de crème sure sans gras
• Sel et poivre, au goût
• Aérosol de cuisson
Combiner les épinards, les pommes de terre, les carottes, le poivron rouge, l’oignon vert et le basilic ou l’aneth dans un grand bol. Ajouter les œufs, la mayonnaise et la crème sure. Assaisonner de sel et de poivre. Vaporiser un moule à cuisson carré de 9 po (23 cm) avec l’aérosol de cuisson. Verser le mélange d’œufs dans le moule. Faire cuire dans un four préchauffé à 350 °F (180 °C) jusqu’à ce qu’un couteau inséré au centre en ressorte propre, soit environ 35 à 40 minutes.
9 Portions.
Recipe Courtesy of the Egg Farmers of Canada
Wild Canadian venison is such a treat and luckily, I know hunters. Perfect for a January storm warning. Stay in. Hunker down. Open a good red wine. Read a book by the fire. This slow cooking recipe takes five or more hours so it’s built for a Canadian Winter storm. Perfect to keep the kitchen […]
A beautiful late summer barbecue dish! 1/4 cup (60 mL) chopped fresh basil or mint 1/4 cup (60 mL) red pepper jelly, melted 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) grainy mustard 3 cloves garlic, minced 1/4 tsp (1 mL) salt Pinch pepper 2 firm ripe peaches (unpeeled), sliced 4 pork loin […]
Few ingredients say “Canada” like mustard, barley, maple syrup and smoky, thick sliced bacon. It’s the sort of dish that can be kept warm for service but be careful, it’s awfully easy to snack on. In the springtime, we like to add a few spears of steamed & chopped asparagus at the end just before […]
Mixing a bit of heat from the chipotle, a bit of sweet thanks to the apple and a bit of zip from the three kinds of mustard, these are moist and favourful burgers the whole family is sure to love. The herb aioli is absolutely fantastic when served with grilled chicken or fish, or as […]
