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Vegetable frittata

Ingredients:
2 potatoes, peeled, cut into slices
1 kumara, peeled, cut into slices
10 eggs
cups of cream
1 C of grated parmesan cheese
1 C of grated cheddar cheese

Prep. Time 15
minutes
Cooking time 1
hour
Serves 6

50g of rocket leaves


2 TBS of thinly slices fresh basil

Method
1. Preheat the oven 160 degrees Celsius grease deep 19cm-square cake
pan, line the base and sides with baking paper.
2. Boil or microwave the Kumara and potato separately, until just tender,
then drain.
3. Break 1 egg into a small bowl then pour into a jug. Repeat with remaining
eggs. When all the eggs are in the jug whisk until well combined, then
whisk in cream and both cheeses.
4. Layer potato slices in the cake pan, top with rocket and then Karara slices,
then basil. Carefully pour egg mixture over the vegetables.
5. Bake the frittata for 45 minutes. Remove from oven stand frittata in pan
for 5 minutes before slicing into wage
Wedges.

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