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      December 21, 2021

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      Pimped up Prawn Cocktail

      December 20, 2021

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      Dinner

      Smashed Spuds with Truffle oil & Parmesan

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      Christmas Hasselback Potatoes

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      Eyeball Meatballs

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      Festive favs

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      Festive favs

      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

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      Christmas Hasselback Potatoes

      December 1, 2021

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      August 15, 2018

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Kitchen Essentials

      Pumpkin Marinara

      October 27, 2021

      Kitchen Essentials

      Sesame Cauliflower

      October 21, 2021

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Guest RecipesRecipes

Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

written by thewonkyspatula August 15, 2018
Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

This week as part of Wonky Meets, I caught up with Sinéad Delahunty and she shared this gorgeous recipe! You can read the full interview here. What Sinéad has to say about her Red Pepper, Spinach and Brie Frittata;

Frittatas are just magic when you’re starving and very short on time. I also love them after a
tough training or gym session. They are brilliant for using up any leftover vegetables or meat
from a roast dinner.”

 

Red Pepper, Spinach and Brie Frittata

Print This
Serves: 2

Ingredients

  • 100g turnip, peeled and cubed
  • 1 tsp oil
  • ½ medium red onion, thinly sliced
  • ¼ red pepper, thinly sliced
  • 3 fistfuls of spinach
  • 2 tsp garlic butter or 2 tsp butter and 1 clove garlic, minced
  • 2 eggs
  • 2 tbsp milk
  • Freshly ground black pepper
  • 50g Brie, cubed
  • 4 tbsp crème fraiche
  • 1 tbsp pesto

Instructions

  1. Bring a pan of water to the boil. Add the peeled and cubed turnip and remove from the
    heat with the lid on. Blanch for 10 minutes or until tender. Strain and rinse the turnip
    with cold running water until fully cool. Set aside for later.
  2. Heat the teaspoon of oil on a heatproof frying pan.
  3. Add the red onion and pepper to the pan and sauté until the onion is translucent. Remove from the pan.
  4. Add the turnip, spinach and garlic butter to the pan and toss until well coated. Continue
    to cook until the spinach wilts, return the onion and pepper to the pan.
  5. Beat the eggs and milk together and season with pepper. Pour over the vegetable
    mixture and cook for 2 minutes.
  6. Sprinkle the Brie over the pan before placing under a grill for 5 minutes to cook through
    the eggs.
  7. Whisk together the Crème Fraiche and pesto and serve with the frittata.
Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata was last modified: August 15th, 2018 by thewonkyspatula

Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata was last modified: August 15th, 2018 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula
  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin

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