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Skillet Recipes continued
Breakfast Mixed Grill Frittata
8 x chipolata sausages
6 rashers bacon
4 tomatoes, halved
¹⁄
³
cup plain flour
1 ½ cups milk
3 eggs
3 Shallots, chopped
1 cup grated cheddar cheese
2 tablespoons chopped fresh parsley
1. Heat the skillet on setting 8. Fry bacon,
sausages and tomatoes until browned.
2. Whisk flour and milk in medium bowl until
smooth; whisk in eggs.
3. Stir in remaining ingredients; pour mixture
into frying pan. Turn skillet down to 4 and
place lid on. Cook until egg mixture is set.
4. Slice and serve warm.
Zucchini Breakfast Fritters
3 medium zucchini, coarsely grated, excess
moisture squeezed out
½ cup self-raising flour
½ cup parmesan, finely grated
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
¼ cup fresh continental parsley, chopped
2 teaspoons dried oregano leaves
1 teaspoon salt
¼ teaspoon ground nutmeg
4 teaspoons olive oil
1. Place zucchini a bowl. Stir in self-raising
flour, parmesan, shallots, egg, parsley,
oregano, salt and nutmeg.
2. Heat 2 teaspoons olive oil in the skillet
on setting 8. Drop four 2-tablespoonful
measures of zucchini mixture into pan.
Cook for 1 ½ minutes each side or until
golden and cooked through. Transfer to a
plate lined with paper towel. Repeat with 2
teaspoons olive oil and remaining zucchini
mixture.
3. Serve with natural yoghurt and fresh limes.
23
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