Vegetable Frittata

Ready In 40 mins

Serves 4

Ingredients

200g new potatoes (leftover cooked potatoes are ideal)
2 chopped peppers
1 minced clove garlic
6 medium eggs
2 tablespoons Sicilian Olive Oil
2 bunches of spring onion, trimmed and sliced
Handful of cherry tomatoes, halved
75g Cheddar or Parmesan cheese
Freshly ground black pepper and sea salt (optional)
Truffle or Chilli Infused Balsamic to serve

Method

Pre-heat the oven to 220 degrees or put the grill on full. If potatoes aren’t already cooked, wash them, chop into chunks and then boil in salted water for 10 minutes (skins on or off) until tender.

Heat the Sicilian Olive Oil in an oven proof frying pan, and add the minced clove of garlic to the pan, then the peppers.

Beat the eggs in a bowl and season with loads of black pepper and a pinch of salt

When the potato chunks are cooked add them to the pan with the garlic and the peppers for a minute or so. Ensuring there is enough oil in the pan, pour the beaten eggs into the frying pan.

As the eggs are cooking on a low-medium heat, sprinkle over the spring onions, the cherry tomatoes and the cheese.

Add some more black pepper. Using a spatula, pry the egg mix away from the sides of the pan so that you can see when the underneath is browning.

Once the underneath is cooked to your satisfaction, put the pan into the oven or grill until cooked all the way through and the top goes golden brown.

SERVE

With a drizzle of Truffle Infused Balsamic or Chilli Infused Balsamic. Enjoy warm or cold with salad, as a dish for tapas, for breakfast, pack into lunch boxes or take to work, cut into small chunks and serve as finger food on a buffet.