17 May Vegetarian Fritatta and rye bread
In the spirit of “eating down the larder” I have cooked this delish fritatta and rye bread. I dont know how long I’ve had that rye flour, but I had lovely rye bread in a resturant last night and it has motivated me to cook it up!
This fritatta basically the recipe on the back of the Sanitarium Nutolene product that is a great source of protein should you be a flesh free type
I was going to just add the link to the Sanitarium website – knowing that copyright is an issue when you pop up recipes that are not your own, but the site didn’t have the recipe, but the back of the can did. It’s a fairly generic recipe anyway – and you can change the vegies added to grated carrot, zucchini, tomato, mushies, what ever you like, but here’s the recipe I used for my Vegetarian Fritatta and rye bread meal
500 gm sweet potato and 300 gram potato – sliced, chopped and steamed
add to 6 eggs, beaten
cup of spinach (I used asian greens)
1/4 cup grated cheese
small red onion chopped
1/2 can on nutolene chopped
cook in pie dish or cake tin for about 30 mins
This is enough to feed a family or do you for lunches for a week.
Here is the link to the rye bread recipe I am making
Its the second time I’ve made rye bread and last time it turned out really heavy – this dough seems lovely and light, so I am optomistic it will be delish!