recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 51

PHOTOGRAPHY

PHILLIP CASTLETON, MARK CHEW, ROB SHAW & DEAN WILMOT

MONDAY ........................................... $13.80

Chorizo & Leek Frittata

TUESDAY ..........................................$14.00

Crab Omelette with

Asian Salad

WEDNESDAY..................................$14.00

Falafel Wraps

THURSDAY ........................................ $14.00

Spanish Rice

FRIDAY ..................................................$14.00

Satay Chicken Noodles

★★★★★★★★★★★★★★★★

TOTAL $69.80

★★★★★★★★★★★★★★★★

SAVING YOU MONEY @ THE CHECKOUT

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

BUDGET MEAL

PLANNER

WEEK 4

All recipes in this week’s planner are on the

table in 30 minutes or less, feature nutrition

counts and cost from just $3.45 a serve

weekday cooking

Chorizo

& Leek Frittata

SERVES 4 PREP 5 minutes

COOK 25 minutes COST $3.45 a serve

NUTRITION 1988kJ; 22g fat (7g sat);

15g protein; 29g carbohydrate;

8g fibre a serve

1 zucchini

2 teaspoons vegetable or olive oil

1 leek, pale section only, thinly sliced

1 cured chorizo sausage,

finely chopped

8 eggs, at room temperature

⅔ cup reduced-fat cream

¾ cup reduced-fat grated tasty cheese

2 teaspoons chopped thyme

2 tablespoons freshly grated

parmesan

1 Preheat oven to 200ºC/180ºC

fan-forced. Grease and line a

26cm x 16cm (base measurement)

slice pan, extending paper at long sides

for handles. Cut the zucchini in half

lengthwise, then cut into long, thin strips.

2 Heat oil in a large frying pan over

moderate heat. Add leek and sausage;

cook and stir for 5 minutes or until leek

is soft. Cool slightly.

3 Whisk eggs, cream, tasty cheese

and thyme in a large bowl. Stir in leek

mixture. Pour mixture into prepared

pan. Arrange the zucchini strips over

top of egg mixture; sprinkle with

parmesan. Bake for 20 minutes or

until just set at centre.

MONDAY

MAKE AHEAD

You can make this

frittata up to a day

ahead. Store in an

airtight container

in the fridge

All recipes in this week’s planner are on the

table in 30 minutes or less, feature nutrition

counts and cost from just $3.45 a serve