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Andrew Williams's vegetarian frittata recipe - 15 September

Vegetarian frittata

Vegetarian Frittata - Chocolate Brown Cafeteria

Time: 30 mins
Costs: $20
Serves: 4

1 cup cooked potato cut into small cubes                              
6 eggs
1 cup cooked kumara cut into small cubes                           
1/4  cup milk 
3/4 cup cooked silverbeet - finely choppped                                                                                             
1/4 cup cream
1 red pepper finely sliced                                                          
1 tsp vege stock
1 cup mushrooms finely sliced
2 garlic cloves finely chopped
1 small red onion finely chopped 
1 and 1/2 cups grated cheese
1/4 cup pumpkin seeds
Salt and freshly ground pepper
2 tbsp oil for pan

Saute onion, garlic, red pepper, mushrooms gently.  
Add root veges and toss around until heated through.  Add salt.  
Sprinkle half cup of cheese over, add layer of silverbeet, sprinkle rest of cheese on top and seeds, grate over pepper.
Beat eggs, stir in milk and cream, 1 tsp vege stock and pour over veges. Add ground pepper. 
Cook on top of hotplate until almost set. Place until mod grill for 3 minutes to set the top.