Try this Italian egg based cheesy recipe with a twist of spinach for a delicious breakfast to start your day.
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 in the eggs in a large bowl. Grate 20 grams parmesan cheese into it. Add milk and whisk well. Add Dijon mustard and whisk till well combined. Set aside.
3. Melt butter in a non-stick oven proof pan, add onion and sauté till the onions have caramelized.
4. Add red capsicum and yellow capsicum and sauté for a minute. Add mushrooms and sauté well. Cook for a minute.
5. Add green peas and mix well. Add salt, 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. Add 3 tbsps grated processed cheese and add the prepared egg mixture and gently mix in the centre.
8. Grate remaining parmesan 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. Serve hot with salad.
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