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Recipe submitted by chchGIRL on July 22nd, 2006

This frittata is great way to use last night left overs. Makes a great lunch served with a salad. Delicious cold too, so make ahead of time for a picnic.

Prep time:   20 minutes
Cook time:   20 minutes
Servings:   4 people

Ingredients:
6 eggs
1/5 cup of milk
1 medium diced onion
1 medium red capsicum chopped
2 cups of cooked broccoli (cook in quickly in microwave)
1 cup of chopped mushrooms
1 tomato thinly sliced
1 clove of garlic (optional)
3 potatoes
1/2 cup of cheese
oil for pan
fresh herbs (parsley, basil or corriander)

Directions:
1. Cook potatoes (I prefer to cook them in the microwave in a ceramic bowl with water half covering potatoes...approximately 14 minutes on high).

2. Combine eggs and milk in bowl with a little salt and pepper and set aside.

3. Add oil to pan and cook the onion, capsicum, and mushroom. Once cooked add the garlic, cooked potato roughly cut into pieces and precooked broccoli.

4. Tip over the egg mixture, layer the top with thinly sliced tomato and sprinkle on the cheese.

5. Turn the heat down low on the element and cook until the base/sides are brown. Place in the oven to grill up the top. Frittata is cooked when the middle doesn't wobble anymore when you shake the pan.

Garnish with fresh herbs, cut into wedges and serve with salad.

Average Rating:   (6 votes)

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