Friday, 27 February 2015

Potatoe Carrot Frittata

Foodie Friday 

Our garden potatoes and carrots are beginning to so their age and so we went in search of a recipe that would use both and this is the resulted.  A tasty frittata that goes will with either a green salad or a cabbage salad.

  • 6 large potatoes cut into medium slices
  • 1 cup none dairy cheese shredded
  • 3 large carrots shredded
  • 6 eggs
  • 1/3 cup Almond Milk
  • coconut oil

  1. Grease a pie plate with coconut oil
  2. Fill the pie plate with a layer of potatoe, then shredded carrot followed by potatoe until the pie plate is full
  3. Mix the Almond milk and eggs and pour this over the potatoe and carrot layers
  4. Place shredded cheese on top and place in a 375°F oven until a knife comes out clean in the centre of the pie about 45 minutes.

 From our table to yours
Grandma Snyder

©2013-2015 twosnydergirls 
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