Hotdog Potato Fritatta Recipe

Preparation Time
5 mins.
Cooking Time
45 mins.
Serving Size
8

Ingredients:

 2 Tbsp butter
 1 Tbsp garlic, crushed
 1/4 cup onion, sliced
 1 cup potato, cut into thin strips
 200 g hotdog, sliced
 1 pouch DEL MONTE Original Style Tomato Sauce (200g)
 1 cup Baguio beans, thinly sliced crosswise
 1/2 tsp salt, iodized fine
 1/4 tsp pepper, black
 3 pc egg, beaten
 2 Tbsp milk, powdered (optional)
 1/3 cup all-purpose flour
 1/3 cup oil

Preparation:
1. Sauté garlic and onion in butter for 5 minutes. Add potatoes and hotdog then sauté for 5
minutes or until the potatoes are tender.
2. Add DEL MONTE Original Style Tomato Sauce, Baguio beans, salt and pepper. Simmer
uncovered for 3 minutes, stirring constantly. Cool. Combine with egg, milk and flour.
3. Pour mixture into a nonstick pan. Cook covered at low heat until set.

Chef’s Tip:
To release the frittata from the pan, simply place a plate on top of the pan and flip.

Lusog Notes:
This dish is a source of protein which is important for growth and development. It also provides
vitamin A that helps keep the immune system healthy.

Pineapple Eggplant Torta Recipe

Preparation Time
 10 mins.
Cooking Time
58 mins.
Serving Size
4

Ingredients:

 4 pc eggplant
 2 cup water
 1/2 tsp salt
 2 pc egg, beaten

 2 Tbsp oil
 1 Tbsp garlic, crushed
 2 Tbsp onion, red, sliced
 2 Tbsp tomato, chopped
 1/2 cup pork, ground
 1 pouch DEL MONTE Pineapple Tidbits (115g), drained, reserve syrup
 1/4 tsp salt
 1/4 tsp pepper
 1/2 cup oil, for frying

Preparation:
1. Boil eggplants in water with 1 tablespoon reserved pineapple syrup and salt until cooked. Cut
halfway lengthwise just to open the eggplant. Dip in beaten eggs. Set aside.
2. Sauté garlic, onion, tomatoes, and ground pork until pork is cooked. Add DEL MONTE Pineapple
Tidbits, remaining pineapple syrup, salt, and pepper to taste. Cook until slightly dry. Remove from
flame, and let it cool.
3. Drain eggplant from egg, then combine egg with meat mixture. Set aside.
4. Heat frying pan with oil over medium heat. Put eggplant into frying pan, then immediately fill each
with meat mixture. To prevent the torta from breaking apart, cook one side until the egg mixture is
set, then turn once to cook the other side.

Chef’s Tip:
It is best to cook over medium heat so that the eggs have time to set before it starts browning.

Lusog Notes:
This Pineapple Eggplant Torta vegetable dish is high in vitamin B1 that supports normal growth and
helps the body convert food to energy. It also has protein which is important for growth and
development.