Pea and Spinach Frittata
A frittata is an egg based Italian dish, similar to a robust omelette or a crustless qu…
Preparation Time
|
10mins
|
Cooking Time
|
45mins
|
Level
|
Easy
|
Serves
|
4
|
Bites
|
0.5 Bites
|
800g New potatoes, cut into chunks
2 Garlic cloves, crushed
Leaves stripped from 3 rosemary sprigs
4 Lean sirloin steaks, all visible fat removed
Spray oil
200g Rocket
400g Cherry tomatoes
3 tbsp Low-fat dressing (less than 20 kcals per tbsp)
Juice of 1/2 lemon
1 tbsp Balsamic vinegar
30g Parmesan cheese, shaved
Salt and freshly ground black pepper
Preheat the oven to 190°C. Spray oil on the new potatoes in a roasting pan with the garlic and rosemary. Season with salt and pepper. Roast in the oven for 30-40 minutes until cooked, crisp and golden brown. Lightly spray the steaks with oil and season them with salt and pepper. Over a high heat on BBQ and place on a chopping board.
Leave to rest. Put the rocket and tomatoes in a bowl. Whisk the dressing with the lemon juice and balsamic vinegar and gently toss with the salad. Divide between 4 serving plates.
Cut the warm steaks into thin slices and lay them over the salad. Sprinkle the Parmesan over the top and serve with the crispy new potatoes.
TIP: This looks really pretty if you use multicoloured tomatoes.
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