Recipe Description
Frittata are great for those looking for a heartier breakfast. One slice of this will be great to keep you satisfied till lunch.
This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- 2tbsp palm cooking oil
- 100g beef bacon, chopped
- 1 onion, large; sliced
- 2cloves garlic, sliced
- 500g potatoes, waxy; sliced
- 2tbsp palm cooking oil
- 1 zucchini, medium-sized; sliced
- 1 red capsicum, sliced into rings
- 6 eggs, mixed with 1/4 tsp black pepper and 1 tsp salt; beaten
- 120g cheddar cheese, grated
- 3tbsp Parmesan cheese, grated
Instructions
- Heat oil in a pan and cook bacon until crisp. Add onion, garlic and potatoes, and cook on low heat, stirring occasionally, until potatoes are soft and browned. Remove onions and potatoes.
- Add zucchini to pan and sauté until tender. Remove to the dish with potatoes and onion. Add extra oil to the pan and swirl to coat the bottom.
- Combine beaten eggs with cheese, potatoes, onion and zucchini. Pour into pan and cook on medium-low heat without stirring until the bottom is set.
- Place the pan under the grill until the top is set, about 10 minutes.
- Cut into wedges and serve warm.
