Name: Red capsicum, potato and parsley frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 finely chopped onion; 750 gram peeled, chopped potatoes; 1 seeded, chopped red capsicum; 6 eggs; 1 cup milk; 1/2 cup grated tasty cheese; 2 tablespoon chopped parsley; crispy prosciutto, mixed salad, to serve

Red capsicum, potato and parsley frittata

Serves 6

Prep

20M

Cook

30M

Total

50M

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Ingredients

2 tablespoon olive oil

1 finely chopped onion

750 gram peeled, chopped potatoes

1 seeded, chopped red capsicum

6 eggs

1 cup milk

1/2 cup grated tasty cheese

2 tablespoon chopped parsley

crispy prosciutto, mixed salad, to serve

Method

1.Heat oil in a 24cm non-stick frying pan on medium. Saute onion 2-3 minutes, until beginning to caramelise.

2.Add potatoes. Cook 8-10 minutes, stirring occasionally, until tender. Stir in capsicum and cook a further 3-4 minutes.

3.In a medium bowl, whisk eggs, milk, cheese and parsley together. Season to taste.

4.Pour egg mixture over potato mixture. Reduce heat to low. Cook 8-10 minutes, until mixture is almost set.

5.Place pan under a preheated grill 1-2 minutes, until the top is set and golden. Top with prosciutto and serve in wedges with a mixed salad.

Cream may be used in place of milk. Bake or pan-fry the prosciutto for a few minutes until crispy.
Note

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Ingredients

Method

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