Name: Chilli and vegetable frittata
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 2 potatoes (400g), sliced thinly; 1 tablespoon olive oil; 1 red onion (170g), sliced thinly; 3 clove garlic, crushed; 1 green capsicum (200g), sliced thinly; 1 red capsicum (200g), sliced thinly; 2 red banana chillies, sliced thinly; 1 1/2 cup (185g) grated cheddar cheese; 5 eggs, beaten lightly; 1 cup (250ml) cream; 1 green thai chilli, chopped finely; 2 tablespoon finely chopped fresh coriander

Ingredients

2 potatoes (400g), sliced thinly

1 tablespoon olive oil

1 red onion (170g), sliced thinly

3 clove garlic, crushed

1 green capsicum (200g), sliced thinly

1 red capsicum (200g), sliced thinly

2 red banana chillies, sliced thinly

1 1/2 cup (185g) grated cheddar cheese

5 eggs, beaten lightly

1 cup (250ml) cream

1 green thai chilli, chopped finely

2 tablespoon finely chopped fresh coriander

Method

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.
Note

Women's Weekly Food

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