On the menu - Rainbow Frittata

Friday, July 12, 2013

An Italian omelette containing vegetables, seasonings and cheese.

Preparation time: 10 mins

Cooking time: 45 mins

Serves 4-6


  • 200g new potatoes, cubed
  • 1-2tbsp olive oil, plus a bit extra for oiling the flan dish
  • 75g red onion, finely sliced
  • 1tsp dried mixed herbs
  • 1 orange pepper, diced
  • 1 clove of garlic, finely chopped
  • 1 medium tomato, chopped
  • 100g feta cheese, crumbled
  • 5 free-range eggs
  • Pepper to taste

Stage one

  • Preheat the oven to 190 degsC/375 degsF/gas mark 5.
  • Boil the potatoes in a small saucepan for ten minutes, then drain thoroughly.
  • Meanwhile, prepare the onion, garlic, pepper, tomato and cheese.

Stage two

  • Heat the olive oil in a large frying pan, then fry the onion and mixed herbs for five minutes, until the onion starts to become clear.
  • Add the orange pepper and cook for two more minutes.
  • Add the garlic and potatoes and cook for a further five minutes.
  • Remove from heat and mix in the tomato and feta cheese.

Stage three

  • Lightly beat the eggs in a small mixing bowl, adding pepper to taste.
  • Oil the flan dish then pop it in the oven for a few minutes to heat.
  • Carefully remove the dish from the oven, pour in the vegetable and cheese mixture, and spread it evenly around the dish.
  • Pour the beaten eggs over the vegetable mixture then press the vegetable mixture down with a fork or spoon so it is mostly covered with egg.
  • Bake for 25-30 minutes until set and golden.
  • Allow to cool for a few minutes, slice into wedges and serve.

(c) The Vegetarian Society 2009. Recipe taken from Veggie Kids' Kitchen, available for free at www.vegsoc.org.

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