Roasted capsicum courgette & parmesan frittata

Ingredients

  • 8 eggs

  • 1/4 C cream (or milk)

  • 1 Tbsp oil

  • 1 spring onion, finely chopped

  • 1 garlic clove, crushed

  • 1 large potato, thinly diced

  • 1 large courgette, grated finely

  • 1 red capsicum, roasted and sliced

  • 1 C basil leaves, chopped and a few extra to garnish on top

  • 1/4 C grated parmesan cheese

  • Salt and pepper

Directions

Pre heat the oven to 180 degrees. Grease a baking dish, so the egg comes out easily once cooked. Heat oil in a pan and fry off the onion, garlic and potato until it’s softened. Add the courgette and cook until soft. In a bowl crack in 8 eggs, cream and whisk. Season with salt and pepper. Stir in the roasted capsicum and basil. Add the frying pan ingredients and mix together. Tip bowl into your greased baking dish. Add grated parmesan on top. Bake for approx. 20 mins or until egg is cooked and cheese browns. Serve with a green salad for lunch. Serves 4.

Yum! Sarah

Dinner, LunchSarah Martelli