Author Notes
Mastering a great frittata base opens up a whole new world of different recipe options that make use of vegies that you don’t want to go to waste. A meal unto itself, its perfect paired with a fresh salad for a highly nutritious family meal on the table in ten minutes. —Michelle
Ingredients
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2-3 pieces
medium-sized potatoes, peeled
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1 tablespoon
olive oil
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1/4 piece
onion, sliced
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1/4 cup
milk
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1/4 cup
fresh parsley, chopped
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Sea salt and freshly ground black pepper
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1/4 cup
grated cheese
Directions
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Boil potatoes until just tender. Drain, cut into 3-4cm chunks and set aside.
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Heat oil in a small fry pan (approx 20cm). Add onion and cook for 2 minutes until softened.
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Add potatoes and any other vegetables of your choosing, and toss to combine with onion.
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Whisk together eggs, milk, parsley, salt and pepper. Pour over the vegetables and cook on a low heat for 5-6 minutes.
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Sprinkle cheese over the top and place under a pre-heated grill for 3-4 minutes until golden.
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