Frittata

Ingredients 

• 5 eggs
• 30 grams parmesan cheese
• ¾ cup milk
• 1 tsp Dijon mustard paste
• 2 tbsps butter
• 1 medium onion, sliced
• 1 small red capsicum, sliced
• 1 small yellow capsicum, sliced
• 3-4 button mushrooms, sliced
• ¼ cup frozen green peas
• Salt to taste
• Crushed black peppercorns to taste
• 1 medium potato, boiled, peeled, halved and sliced
• 2-3 fresh spinach leaves
• 5 tbsps grated processed cheese
• Salad to serve

Method

1. Preheat the oven at 180° C.
2. Break the eggs into a large bowl. Grate 20 grams parmesan cheese into it. Add milk and whisk well. Add Dijon mustard and whisk till well combined.
3. Melt butter in a non-stick oven proof pan, add onion and saute till the onions caramelize.
4. Add red capsicum and yellow capsicum and saute for 1 minute. Add mushrooms and saute for a minute.
5. Add green peas and mix well. Add salt and crushed black peppercorns and mix well. Cook for a minute.
6. Add potatoes. Tear spinach leaves and add into the pan, toss well and cook for a minute.
7. Sprinkle 3 tbsps grated processed cheese. Add the egg mixture and mix gently.
8. Grate some parmesan cheese on top and sprinkle remaining processed cheese.
9. Place the pan in the preheated oven and bake for 20 minutes. Take the pan out of the oven and cut into wedges.
10. Place the wedges on individual serving plates, place a few iceberg lettuce leaves and cherry tomatoes by its side and serve hot.