Quick & Easy

Chilli and vegetable frittata

An Italian egg-based dish packed full of capsicum, red onion, potato and chilli.
chilli and vegetablefrittata
1H 40M



1.Grease deep 20cm-round cake pan; line base with greaseproof paper.
2.Boil, steam or microwave potato until just tender. Drain; cool.
3.Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft. Remove from pan.
4.Add capsicums; cook, stirring, until tender. Remove from pan.
5.Add chillies; cook, stirring, until just tender.
6.Layer potato, onion mixture, capsicums and chillies in prepared pan, sprinkling cheese between layers. Pour combined egg, cream and coriander over top. Bake, uncovered, in moderately hot oven 1 hour. Stand in pan 10 minutes before cutting.

Try layering dry chargrilled eggplant and capsicum slices, semi-dried tomatoes, cheese and chopped fresh basil, or make a breakfast frittata with mushrooms, tomato and chives. Ricotta cheese may be substituted for cream to reduce fat and kilojoule count, if preferred. Frittata can be made 1 day ahead and refrigerated, covered.


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