Natalie Oldfield
BREAKFAST FRITTATA WITH COURGETTES, CHERRY TOMATOES AND GOAT'S CHEESE
2 tbsp olive oil
4 courgettes, thinly sliced Salt and pepper 8 eggs
1 punnet cherry tomatoes 200g goat's cheese, crumbled
Preheat oven to 180°C. Grease a 20cm baking dish.
Heat oil in a pan. Cook courgettes until soft but not mushy, about 3–4 minutes.
Season with salt and pepper and set aside to cool.
In a large bowl, beat eggs, add cherry tomatoes, goat's cheese and cooled courgettes.
Pour into baking dish.
Bake for 30 minutes or until cooked through and golden. Serves 4–6
CORN AND POTATO FRITTERS WITH SMOKED SALMON
2 x 410g cans corn kernels
2 medium potatoes, peeled, parboiled, then grated
½ cup chopped mint ½ cup chopped parsley 1 onion, finely chopped and fried 2 eggs, lightly beaten Salt and pepper 1 tbsp oil
12 slices smoked salmon Rocket leaves
In a large bowl place corn, potato, mint, parsley, onion, eggs, and salt and pepper. Mix well to combine.
Heat oil in a non-stick pan. Place greased egg rings in pan and fill with the corn mixture. Fry until golden then turn and fry on other side, making sure mixture is cooked through. Repeat process with remaining mixture. Serve stacked with smoked salmon on rocket leaves.
Serves 4–6 104 | www.hermagazine.co.nz
