In the latest in our Family Meals for a Fiver series, which has aimed to help cash-strapped Islanders during the ongoing cost-of-living crisis, Radisson Blu Hotel executive chef Stephen MacNiven offers a ‘different and light’ vegetarian-friendly dish, which has been created using ingredients bought from the Co-op for a combined total cost of less than five pounds
Baked egg, beetroot and mozzarella frittata with potato rosti by Stephen MacNiven, £4.79
9 fresh eggs, £1.37
1 packet of cooked beetroot, £1.09
1 mozzarella ball, £1.35
2 potato, 49p each
parsley for garnish
1 tsp flour
¼ tsp baking powder
Salt and pepper
For the frittata:
1) Whisk eggs in a bowl and season with salt and pepper.
2) Grate the mozzarella ball.
3) Add half of the mozzarella to your egg mix.
4) Dice the cooked beetroot into small chunks.
5) Grease with butter or oil an oven proof dish or pan.
6) Spread evenly the beetroot and pour over your egg mix.
7) Sprinkle over the remaining mozzarella.
8) Bake in a pre-heated oven at 180° Celsius.
9) Cook for around 15 minutes, until the edges are set and the top is lightly brown.
For the rostis:
1) Peel the potatoes then grate them potato into a bowl.
2) Squeeze any excess starchy liquid from the potato.
3) Add in one egg, whisked, and mix.
4) Add in flour and baking powder, mix all together.
5) Season with salt and pepper and mix.
6) Drizzle olive oil onto frying pan heat on medium heat.
7) Spoon the mixture into four rostis, flatten with the back of a spoon into disc shapes.
8) Cook for roughly 5-6 minutes on either side or until golden brown.
9) Remove from pan and place onto a baking tray with kitchen towel to drain any excess oil.
Stephen MacNiven: ‘I had a rough idea of what I wanted to do for the £5 meal but it wasn’t until I was in the Co-op that I realised just how hard it was actually going to be.
‘I eventually went for what I thought would be a nice change to the usual pasta dishes. I decided on something a bit different and something that would be lighter in order to reflect the light spring evenings that are thankfully now approaching.’