Full On Frittata

When you’re feeling like a healthy vege hit, you can’t go past this full-on vege frittata. Easy to make and everyone will be wowed with your va-va-voom vegetable dish.

Serves: 6-8

Ingredients

1 Tablespoon Rice Bran Oil
2 courgettes, sliced thick
1 large red onion, chopped
1 teaspoon crushed garlic (2-3 cloves)
3 red potatoes, washed, skin left on, chopped into small cubes
1 cup mushrooms, chopped into chunks
1 red capsicum, sliced
1/4 cup spinach leaves, snipped with scissors
Salt
Pepper
2 cups grated tasty cheese
6x Size-7 eggs
1/4 cup milk
6x white ramekins or bowls.

Method

1. Preheat your oven to 180 degrees celcius.
2. Heat the oil in a medium, non-stick frypan.
3. Over a medium-high heat, fry the onion and garlic for a few minutes then add the chopped potato. Stir fry until the potatoes are cooked and soft – about 8 minutes.
4. Add the courgette, mushroom, capsicum and snipped spinach leaves. Stir fry for a few minutes then reduce the heat to medium.
5. Season with rock salt and cracked pepper and stir through 1 and a half cups of the grated cheese (reserving half a cup). Take pan off heat and set aside.
6. In a large bowl, beat the half dozen eggs and milk together and then toss in your vegetables from the pan. Lightly stir.
7. Grease 6 white serving bowls or ramekins and pour the egg vegetable mix equally into each bowl. Place in the oven and bake until the top starts to firm up but is still quite liquid (about 6-8 minutes).
8. Remove bowls from the stove and sprinkle the remainder of the cheese over the top of your frittata and grlll until the top sets and the cheese melts to a golden colour.

Fresh tips: Any vege combo works well here. Pumpkin is also a great addition for health and colour. You can even add leftover cooked pasta or rice. Experiment!