VEGETABLE FRITTATA
INGREDIENTS
30 ml (2 Tbsp) oil
1 onion, coarsely chopped
1 red sweet pepper, thinly sliced
2 garlic cloves, finely pressed
1 can (410 g) Rhodes Mixed Vegetables, drained
salt and freshly ground black pepper to taste
45 ml (3 Tbsp) chopped fresh parsley
8 eggs, beaten
125 ml (1/2 cup) cream
1 wheel feta cheese, finely crumbled
rocket leaves, for serving
METHOD
Preheat the oven to 220°C. Heat the oil in a 24cm oven-proof pan and fry the onion, sweet pepper and garlic until soft. Add the mixed vegetables and fry briefly until warmed through. Season to taste. Beat the parsley, eggs and cream together and pour over the vegetable mixture. Keep the pan over a low heat until the egg mixture has almost set. Sprinkle the feta over and place the pan in the oven until the egg is cooked and golden brown. Sprinkle the rocket over and serve with wholegrain bread and salad.
Serves 4-6
