Vegetable and Feta Frittata

Vegetable and Feta Frittata

Oh yum, I love frittata!  This recipe is so easy.  This was demonstrated in a Miele Cooking Class.

 

 

 

2 cups baby spinach leaves

150 g diced feta

1 zucchini, thinly sliced

1/2 punnet cherry tomatoes, halved

8 eggs, beaten

1/4 cup pouring cream

black pepper

1/2 cup grated tasty cheese

 

1. Place spinach in the base of a lightly greased 25 cm flan dish.
2. Arrange feta, zucchini and tomatoes over the spinach.
3. Combine eggs, cream and pepper.
4. Pour egg mixture over vegetables and sprinkle with cheese.
5. Bake on Fan Plus at 180 C for approximately 25 minutes or until set. Enjoy!

(I didn't have any zucchini.  You can add any vegetables that you have in the fridge.  For a lower fat version, use milk or water instead of cream.)



Raspberry Tarts

 

Raspberry Tarts

I am not much of a sweet person, but this was pretty good.  My husband and son, had seconds -now, that is a good sign.  This is a super easy recipe that was demonstrated in the Miele classes, and they adapted this from Women's Weekly. 

 

 

Makes 24

 

200 g butter, softened

1 teaspoon vanilla extract

1 cup caster sugar

1/2 cup almond meal

1 3/4 cups plain flour, sifted

2 cups frozen raspberries

1/3 cup flaked almonds

 

1. Pre-heat oven at 170 C.
2. Lightly grease a 24 hole mini muffin pan.
3. Cream butter, vanilla and sugar in a bowl until light and fluffy.  Stir in almond meal and flour.
4. Reserve 1/3 of pastry to use for topping.  Fill each mould with pastry and press down firmly.
5. Sprinkle raspberries evenly over base, top with remaining crumbled pastry and flaked almonds.
6. 
   Bake for 20-25 minutes or until golden.  Cool in tray before removing.  Enjoy!