1.      焗炉预热至摄氏200度约15分钟。  

2.      水煮沸，薯仔煮至腍身，压成茸。 

3.      烧热刀唛橄榄芥花籽油，加入碎洋葱慢火炒香，转大火，下肉碎炒至熟。 

4.      加入白菌、夜香花、车厘茄、甘笋丝拌匀，调味后盛起。  

5.      鸡蛋打散，加入蔬菜、肉碎、芝士粉、薯茸拌匀。  

6.      烧热2汤匙刀唛橄榄芥花籽油，加入蛋汁，慢火煎至底部凝固，放焗炉焗至蛋面凝固及呈金黄色即可享用。 

Frittata   

Ingredients: 

100g potatoes, diced   

20g onion, chopped   

50g minced beef   

20g mushroom slice   

20g Chinese fragrant vegetables   

30g cherry tomatoes, cut half  

20g carrot, grated   

Salt and pepper to taste   

4 eggs, lightly beaten 

50g Parmesan cheese 

4 tbspsKnife Extra Virgin Olive Oil and Canola Oil  

 Method: 

1.      Preheat the oven to 200 °C for about 15 minutes.  

2.      Boil water. Cook the potatoes under tender. Mash.   

3.      Heat 2 tbsps Knife Brand Extra Virgin Olive Oil and Canola Oil. Stir-fry the onion on low heat until softened. Switch to high heat and sauté the beef until cooked.   

4.      Add the mushroom slice, Chinese vegetables, cherry tomatoes and carrot. Season to taste. 

5.      Beat the egg. Add in the vegetables, beef, cheese powder and potatoes.   

6.      Heat 2 tbsps of Knife Brand Extra Virgin Olive Oil and Canola Oil. Add the egg and fry until the mixture at bottom set.  Put into the oven and baked until the top set. Serve. 

烹调心得： 

1.      传统的意大利蛋饼以芝士、蕃茄作主要材料，这次加入中式的夜香花，既可增添食物的香味，又能中和芝士的腻感，是健康而新颖的配搭。  

2.      如没有焗炉，只须小心地把蛋饼反转，煎至蛋面凝固及呈金黄色即可。