Online Personal Trainer Breakfast Recipes - Cancun Frittata
Shopping & Ingredients List:
2 Red Chillies, sliced
300g Russet Potatoes, thickly sliced
2 tbsp Olive Oil
1 medium Onion, finely chopped
1 tbsp Chilli Puree
3 Garlic Cloves, minced
small handful of Fresh Basil Leaves
6 large Eggs, beaten
4-6 Baby Tomatoes, halved
50g Half Fat Creme Fraiche
1 tsp Salt
pinch of Black Pepper
50g Jalapeno Cheese or similar, grated*
*use vegetarian cheese if required
1. In a large non-stick frying pan, heat the olive oil & add the potatoes, onion & garlic. Cook over medium heat, stir frequently until the vegetables are golden. Add the tomatoes, 1 of the chillies & the chilli puree.
2. In a bowl beat the eggs with the creme fraiche, salt & pepper. Add to the frying pan. Cook over a medium heat, shaking the pan & lifting the sides of the frittata so the uncooked egg rolls into the base.
3. Heat the grill on high. Once the base is set, sprinkle the cheese over the frittata & place under the grill for 2-4 minutes until the cheese has melted & the egg has set.
4. Sprinkle with the remaining chilli slices & the basil. One serving is a quarter of the frittata.
Macro info per serving