Topinambur Frittata "Flat Belly"

Name: Topinambur Frittata "Flat Belly"
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Jerusalem artichoke; 100 g pitted mixed olives (e.g. Kalamata and Sicilian green); 1 small red onion; 5 Stem/s flat leaf parsley; 7-10 Tbsp chili flakes, salt, pepper; 2 TABLESPOONS Olive oil; 1 TABLESPOON Lemon juice; 8 Eggs; 125 ml Milk; 100 g Baby Spinach; 1 jar (240 g drained weight each) grilled peppers; 100 g Fresh goat cheese; 7-10 Tbsp Lemon zests

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Did you know? Jerusalem artichoke is a real low-carb star - and downright divine in its bunch with goat cheese and eggs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Jerusalem artichoke
100 g pitted mixed olives (e.g. Kalamata and Sicilian green)
1 small red onion
5 Stem/s flat leaf parsley
7-10 Tbsp chili flakes, salt, pepper
2 TABLESPOONS Olive oil
1 TABLESPOON Lemon juice
8 Eggs
125 ml Milk
100 g Baby Spinach
1 jar (240 g drained weight each) grilled peppers
100 g Fresh goat cheese
7-10 Tbsp Lemon zests

Directions

1
Scrub Jerusalem artichoke thoroughly under water. Pre-cook in a pot covered with water for about 15 minutes. Drain, drain well, peel if necessary and cut into approx. 2.5 cm wide pieces.
2
For the olive salsa, roughly chop all the olives. Peel and finely chop the onion. Wash parsley, shake dry and chop the leaves coarsely. Mix everything with chili flakes, 1 tbsp. oil and lemon juice. Season with salt and pepper.
3
Whisk eggs and milk in a bowl, season well with salt and pepper. Wash and drain the spinach. Drain paprika, drain well and chop roughly.
4
Preheat the oven grill. Heat 1 tablespoon of oil in a large ovenproof pan. Fry the Jerusalem artichokes for about 2 minutes, turning them over. Fry the bell peppers briefly. Add spinach and let it collapse in 1-2 minutes. Pour egg mixture over it and let it simmer at low heat for about 7 minutes. Spread goat's cheese in flakes on top. Place the pan under the hot oven grill and bake the frittata for about 3 minutes until golden brown. Sprinkle with lemon zests if desired and serve with olive salsa.