This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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6
large eggs
100ml
single cream
10g
finely chopped mint leaves
100g
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
400g
cooked potatoes, sliced
1 tbsp
oil
40g
grated Parmesan
serve with baguette and salad
6
large eggs
3.5fl. oz
single cream
0.35oz
finely chopped mint leaves
3.5oz
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
14oz
cooked potatoes, sliced
1 tbsp
oil
1.4oz
grated Parmesan
serve with baguette and salad
Utensils
Step 1
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place flat plate on top of grill plate so it sits level. Select FLAT PLATE, set temperature to 200°C and set time to 16 minutes. Close the lid and press dial to begin, (preheating will take approximately 6-8 minutes).
Step 2
While unit is preheating, in a large jug, beat eggs, cream, mint, peas and seasoning together.
Step 3
When unit beeps to signify it has preheated, open lid and add oil onto the flat plate. Allow to heat for 1 minute before adding onion. Cook for 2 minutes before adding potatoes, cook for 4 minutes, carefully stirring a few times.
Step 4
Add egg mixture. Cook for about 2 minutes, drawing egg mixture from outside to centre. The frittata should be runny in centre, (don’t cook until firm as it will be overcooked), sprinkle over cheese and cook with lid down for another 5-7 minutes.
Step 5
When cooking is complete, divide into four and serve with a baguette and a salad.
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place flat plate on top of grill plate so it sits level. Select FLAT PLATE, set temperature to 200°C and set time to 16 minutes. Close the lid and press dial to begin, (preheating will take approximately 6-8 minutes).
6
large eggs
100ml
single cream
10g
finely chopped mint leaves
100g
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
400g
cooked potatoes, sliced
1 tbsp
oil
40g
grated Parmesan
serve with baguette and salad
6
large eggs
3.5fl. oz
single cream
0.35oz
finely chopped mint leaves
3.5oz
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
14oz
cooked potatoes, sliced
1 tbsp
oil
1.4oz
grated Parmesan
serve with baguette and salad
Step 2 of 5
While unit is preheating, in a large jug, beat eggs, cream, mint, peas and seasoning together.
6
large eggs
100ml
single cream
10g
finely chopped mint leaves
100g
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
400g
cooked potatoes, sliced
1 tbsp
oil
40g
grated Parmesan
serve with baguette and salad
6
large eggs
3.5fl. oz
single cream
0.35oz
finely chopped mint leaves
3.5oz
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
14oz
cooked potatoes, sliced
1 tbsp
oil
1.4oz
grated Parmesan
serve with baguette and salad
Step 3 of 5
When unit beeps to signify it has preheated, open lid and add oil onto the flat plate. Allow to heat for 1 minute before adding onion. Cook for 2 minutes before adding potatoes, cook for 4 minutes, carefully stirring a few times.
6
large eggs
100ml
single cream
10g
finely chopped mint leaves
100g
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
400g
cooked potatoes, sliced
1 tbsp
oil
40g
grated Parmesan
serve with baguette and salad
6
large eggs
3.5fl. oz
single cream
0.35oz
finely chopped mint leaves
3.5oz
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
14oz
cooked potatoes, sliced
1 tbsp
oil
1.4oz
grated Parmesan
serve with baguette and salad
Step 4 of 5
Add egg mixture. Cook for about 2 minutes, drawing egg mixture from outside to centre. The frittata should be runny in centre, (don’t cook until firm as it will be overcooked), sprinkle over cheese and cook with lid down for another 5-7 minutes.
6
large eggs
100ml
single cream
10g
finely chopped mint leaves
100g
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
400g
cooked potatoes, sliced
1 tbsp
oil
40g
grated Parmesan
serve with baguette and salad
6
large eggs
3.5fl. oz
single cream
0.35oz
finely chopped mint leaves
3.5oz
frozen peas, thawed and drained
salt and freshly ground black pepper
1
red onion, finely sliced
14oz
cooked potatoes, sliced
1 tbsp
oil
1.4oz
grated Parmesan
serve with baguette and salad
Step 5 of 5
When cooking is complete, divide into four and serve with a baguette and a salad.
