Yes the name of this recipe is a link to one of my favourite childhood books by Dr Suess. After eating this fritatta I’m sure you would say you like to eat green eggs & ham (or bacon) anywhere. This is a recipe that is just in my brain & you can use any vegetables or any cheese, perfect for breakfast, lunch or dinner, great for lunch boxes too – See my live face book video of me making the dish here. I’d love to know any of your variations, I sometimes make a fritata with smoked salmon as well .
1 large sweet potato roughly cubed (no need to peel)
4 rashers of bacon
1 red onion sliced
5 sprigs fresh parsley
2 cloves garlic
100g spinach or silver beet leaves
250g cream or greek yoghurt
salt & pepper to taste
200g feta cheese
Turn the oven on to 180 degrees & in your baking dish roast your sweet potato, onion & bacon rashers, you don't want to over cook the bacon & the sweet potato should be just cooked through.
Place garlic & parsley into the TM bowl & chop for 2 secs speed 7. Add the spinach & chop roughly for 3 secs speed 5.5 - you may need to use your spatula to help push all the leaves into the blades.
Add the eggs, cream & salt & pepper & mix for 5 secs speed 4. Spread the mixture over the roasted sweet potato & bacon. Crumble over the feta cheese & return to the oven to bake for approx 20 mins or until golden.
This is the first recipe I posted on the Thermomix recipe community & I started with a Thermie Green theme, all my recipes were the colour green!! I love this recipe because it is so quick & easy. And we normally have a lot of silver beet in the garden to use up. My mum used to make a version of this recipe when I was little, she made it with a wholemeal pastry though & steamed the silver beet first. Oh & my first Thermomix you tube video is of me making this recipe – it’s a bit embarrassing!
Chlorophyll Paste – A recipe by Tom Cockerill, Entropy Restaurant – Link to the recipe is here. This recipe is in the first In the Mix Cookbook. I was inspired to make this after attending Spa Chef Sam Gowing‘s Food as Medicine Cooking Class in Melbourne where I saw Dani Valent herself make this for us & we had a taste too. You can add the paste to scrambled eggs or pasta dough to get a gorgeous vibrant green colour.
The first step is to make 500g of ice into “snow” by using the turbo a few times. place ice into a large bowl to one side.
After heating the 750 mills of water to 70 degrees we add a truckload of greens to the TM bowl – 250g of baby spinach & up to 150g grams of green herbs – I had heaps of parsley & mint in my garden.
*Then blitz up the greens with the water for 6mins on 70 degrees, speed 10. Then pour it quickly into the bowl of ice.
you normally strain through muslin cloth – I used 2 nut bags for the straining, it’s best to drain it overnight.
The pulp is then put into ice cube trays int the freezer – that is if like me you like to use it in your green smoothies?
Then when you are making a smoothie add 1 or 2 cubes of frozen chlorophyll paste for an extra dose of green goodness – Dani advised that even 1 cube added to a glass of water mid afternoon can give you an instant green pick me up.
This recipe was written for the TM31 you have to adjust it for the Thermomix model 5 to 6 mins, 70 degrees speed 6 & then blitz at speed 10 afterwards for 30 secs or until smooth.
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