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Home / Eat Well / Recipes
Doug Sherring
Herald on Sunday
By
Grant Allen
A frittata is a kind of baked omelette, or a pie without a pastry case. You can put all sorts of things in them. A medley of vegetables makes a frittata extra tasty
Ingredients
| 4 | Potatoes, peeled & cut into chunks (Main) |
| 4 large | Mushrooms, sliced |
| 2 | Red peppers, cut into strips |
| 2 | Spring onions, sliced |
| 1 handful | Spinach, pull the leaves off the stalks |
| 10 | Eggs (Main) |
| 1 to taste | Salt & freshly ground pepper |
| 1 handful | Cheese, grated |
| 1 | Sour cream |
| 2 cloves | Fresh garlic, smashed |
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Directions
- Roast the potatoes in the oven until just cooked.
- Break 10 whole eggs into a bowl and season well with salt and pepper. Beat these together.
- Arrange the cooked potato chunks and all the other ingredients in a big solid pan or a baking tray. Pour over the egg mix. You could add grated cheese.
- Put into a moderate oven and bake until well set. When cooked, let it rest for a few moments to firm up.
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