Vegetable Frittata

Have You Tried Vegetable Frittata?

What a tasty dish, so easy to make too. You can make it ahead and enjoy this at a picnic. It also makes a quick and healthy small meal or snack. Vary the vegetables to suit yourself. You will find that many frittata recipes contain potatoes, tomatoes, eggplant and bell peppers, these are vegetables that you may want to avoid for a few months to see if they are potential psoriasis triggers. You will be able to read a lot more about diet in The Psoriasis Diet, a comprehensive book that is only one of 12 books that make up The Psoriasis Program.

Option: You can add different kinds of cooked meat to this frittata recipe if you are a non-vegetarian, otherwise, just leave any meat out and go vegetarian.

Ingredients

2x medium (500g) sweet potatoes 1 x tablespoon of olive oil 1 x medium red onion sliced 250g broccoli, chopped 2 spring onions, sliced 8 eggs lightly beaten ¼ cup grated Parmesan cheese ¼ cup grated tasty cheddar cheese ¼ cup chopped fresh chives

Method

Grease a deep 22cm round cake pan, cover base with baking paper. Cut the sweet potatoes into 2cm cubes. Heat oil in large non-stick pan, add sweet potatoes and onion, cook, stirring, about 10 minutes or until sweet Heat oil in large non-stick pan, add sweet potatoes and onion, cook, stirring, about 10 minutes or until sweet potatoes are just tender, cool slightly. Place broccoli and sliced spring onions in bowl, cover with boiling water, stand 2 minutes, drain, pat dry. Combine sweet potato mixture with broccoli. In prepared pan, pour over combined remaining ingredients. Bake in moderate oven for about 45 minutes or until set. Stand 10 minutes before turning out.Serves 6

Chickpea And Millet Patties

Chickpea And Millet Patties

Do you like millet? Some say that it is birdseed. You need to try this recipe, a very tasty dish and a great lunchbox filler. I like to munch on these when I travel, they are a great snack on the road or with a picnic too. This recipe is wheat and gluten free. Makes 5- 6 patties. Double the amounts by all means. Tasty and chock full of protein and are nice served cold as well, no birdseed here

Ingredients

1 onion 1 can of chickpeas , or even better 1 cup of freshly cooked chickpeas 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon chilli powder (or chilli to taste, or omit) ½ teaspoon sea salt Ground pepper to taste ½ cup of ground millet 1 egg olive oil

Method

Place all ingredients in a food processor and process into a coarse paste. If you don’t have a food processor, cut the onion as finely as you can, mash the chick peas and mix everything together as best you can. Shape the patties and gently coat outside with extra ground millet. Place in the fridge for ½ hour to firm up. Place patties in pan with a little olive oil and cook until golden brown. Serve with yoghurt and diced cucumber dressing.
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