A very tasty and speedy potatoes and rocket frittata recipe, filling and great to use up vegetables leftovers. For this recipe, I used some “rocket, watercress and spinach” leftover salad leaves and some steamed potatoes that I had left from the day before.

This frittata is filling, and great both as a main or as a starter. You can also eat cold, and it’s great for a buffet too.

I used a non-stick 20cm pan, and the doses are for one person as a main meal, or for two if this is just a starter. As a healthy tip, if you are having this as a main course, make sure that you are a nice salad on a side.

Ingredients

• 2 eggs
• 1 small potato ( lightly steamed)
• a handful of mixed rocket, spinach , watercress leaves or baby kale leaves
• 1 garlic clove
• extra-virgin olive oil
• sea salt to taste

Sprinkle some olive oil in a non stick pan, ad the garlic cut in two and the salad leaves. Let them cook at low/medium heat for a 2-3 minutes then add the potatoes rough sliced and chopped and let them release the flavors i the oil for other 3 minutes at low/medium heat. Stir often and the mixture dries too much add a teaspoon of water. In the meantime beat the eggs, and when the vegetables are ready, add the eggs. Lower the heat and let the frittata cook for a few minutes, then turn it on the other side. When ready serve with a salad on a side and half of sourdough mixed rye and wheat bread slice. Enjoy!

How to turn the frittata. This can be quite tricky for many people, and one of the reason why many people don’t cook frittata. My tip is to use a turner  to detach the frittata from the pan and the use a use flat lid, like this one from Ikea, to slide the frittata on to, and easily move it back to pan to finish to cook the other side.

A summer variation on the classic Middle Eastern dish. Gluten-free and packed with deliciously healthy fresh vegetables, this quinoa tabbouleh recipe is perfect as an accompaniment of meats, ideal for a packed lunch, or great o its own as a starter or healthy snack.

I often prepare this recipe when I teach around lunchtime and in the evenings, so I have something healthy and most of all nutritious, to snack on when I am back home. Quinoa is a “superfood” which means that is one of those foods that exceptionally packed with nutrients, including a complete essential amino-acids count.

Rocket, tomatoes and cucumber are ingredients that are so easy to find, and I am sure many of you will have some leftovers to use up.

Quinoa tabbouleh

August 13, 2017

Difficulty: easy

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Perfect for a healthy lunch box to bring to the office, or as accompaniment to some meats, this gluten-free variation on the famous Mediterranean recipe, will keep light and full for long.

By: The Healthy Gourmet

Ingredients

• a bowl of quinoa
• a handful of rocket leaves
• 1 medium tomato
• half of a cucumber
• extra virgin olive oil
• a dash of lemon
• sea salt to taste

Directions

• Step 1 Finely cut the rocket leaves, wash and cut the tomato and two third of the cucumber in small pieces, and put them in a bowl with a bit of sea salt.
• Step 2 For the dressing: put the left over cucumber in a blender with a little water and a dash of lemon juice.
• Step 3 When the quinoa is cooked, put it in the bowl with the rest of the vegetables, pour the dressing and add a little of olive oil. Stir and eat!

For more quick, easy and delicious gluten-free recipes you can check out my Zataar & turmeric rice.