Mixed Vegetable, Egg and Cheese Frittata

Mixed Vegetable, Egg and Cheese Frittata

• Mixed Vegetable, Egg and Cheese Frittata – An egg based
• perfect breakfast dish. Best with fresh salad / fruit juice / milk …
• 1 tablespoon oil
• 1 onion, thinly sliced (separate each layer)
• 1 capsicum, remove seeds and thinly sliced
• 1 tomato, thinly
• sliced (reserve 1 tablespoon sliced or cubed for final cooking)
• 2 tablespoon coriander leaves (or a mix of mint and
• coriander)
• 3 tablespoon cheddar cheese, grated
• Salt and pepper to taste (or ¼ teaspoon each)
• In a pan / omelette pan, heat oil on a medium heat. Gently sauté

onion and capsicum until tender.

Add tomato and sauté well for 2 minutes.

Add beaten eggs and coriander leaves. Gently shake the pan

to coat egg mixture evenly. Cover with a lid and cook on a low heat for 5 – 8 minutes

until the eggs set around the edges.

At this stage, sprinkle cheddar cheese evenly and arrange

reserved tomato cubes over it. Cover with lid and cook again on a low heat for

5 – 7 minutes until the cheese is golden

and bubbling. Sprinkle salt and pepper. Serve hot with fruit juice or milk.