Vegetable and Cheese Frittata

Name: Vegetable and Cheese Frittata
Total time: 35 min
Yield: 4 servings
Ingredients: 10 ea Free range eggs; 400 g Potatoes; 200 g Zucchini; 150 g Capsicum; 120 g Grated tasty cheese; 100 ml Milk; 150 g Brown onion; 30 ml Olive oil

A dozen eggs and whatever vegetables need using up.

Serves 4 35 min 27g proteinKid-friendly

veggiegluten-freeone-panbakebudget

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Ingredients

Free range eggs10 ea
Potatoes400 g
Zucchini200 g
Capsicum150 g
Grated tasty cheese120 g
Milk100 ml
Brown onion150 g
Olive oil30 ml

Method

Heat the oven to 190C. Dice the potatoes small and boil for 8 minutes until just tender. Drain.
Cook the sliced onion, zucchini and capsicum in the oil in an ovenproof pan for 8 minutes.
Add the potatoes and spread everything into an even layer.
Beat the eggs with the milk and most of the cheese, season well, and pour over the vegetables.
Cook on the stove for 3 minutes, scatter over the remaining cheese, then bake for 15-18 minutes until set. Rest before slicing.