kathrine Lynch
Kathrine Lynch’s frittata and salad.
FRITTATA & SALAD RECIPE
Ingredients
4 eggs
30ml almond milk
Salt and pepper
4 button mushrooms
1 tomato
½ tablespoon of oil
2 cups mixed salad leaves
1 tablespoon tomato relish (optional)
1 tablespoon raspberry vinaigrette (optional)
Method
Add the eggs to a mixing bowl, whisk with the almond milk and season with salt and pepper.
Dice the mushrooms and tomato, add to the egg mixture.
Add a drizzle of oil to a small frying pan, pour the egg mixture into the frying pan, cover and cook over a low heat until the egg has fully cooked.
Remove the cooked frittata from the frying pan and slice.
Serve with the lettuce leaves on the side – drizzle with the dressing and a place a dollop of tomato relish on the frittata.
