Whole egg mix
2 cups egg pulp
½ cup milk
1 red onion finely diced
1 clove garlic, crushed
½ cup grated parmesan cheese
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper
½ cup chopped fresh parsley
500 grams - any combination of your choice :
Blanched vegetables– silverbeet, asparagus, broccoli, diced cooked potato, sliced leeks
Roasted diced pumpkin, sauteed capsicum slices,mushrooms
Canned chickpeas, cooked pasta
Diced cooked bacon or ham
Heat the oil in a medium frying pan. Saute the onion and garlic until soft. In a separate bowl beat the egg pulp, milk and cheese together. Add the onion mixture and your vegetables.
Pour back into the frying pan. Cook for about 4 minutes on a gentle heat until the bottom is setting and the top is still soft. Remove pan from the heat, place under a grill for 3–4 minutes to set the frittata. Sprinkle with chopped parsley. Cut into wedges and serve immediately.
Pour uncooked frittata mixture into a lined baking dish and bake for 30 minutes or pour into a baked short crust pastry case to make a tart of your choice.