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Categories:Viewed: 103 - Published at: 7 years ago
Ingredients
- 200 g potatoes
- 200 g carrots, peeled and sliced
- 1/2 None leek, cut into rings
- 20 g lean cooked ham, cut into strips
- 1 tsp oil
- 1 None egg
- 4 tbsp low-fat milk
- 1 pinch freshly grated nutmeg
- 1/2 bunch parsley, chopped
- 100 g low-fat quark
Method
- Cook potatoes in boiling salted water for 20 mins, drain then rinse under in cold water. Let cool slightly then peel and slice.
- Preheat oven to 325°F. Heat oil in a nonstick pan and saute potatoes and carrots for 5 mins. Add ham and leek. Meanwhile, whisk egg and 2 tbsp milk. Add nutmeg and season. Add to pan then transfer to oven and bake for 20 mins.
- Meanwhile, mix cheese with 2 tbsp of milk and parsley and set aside. Remove frittata from oven, loosen from pan and cut into pieces. Serve with herbed cheese.
