Vegetable Frittata

Vegetable Frittata

We just declared a no-fry week at home to ovoid greasy foods and came up with this one, but still I can’t resist to put some cheese! Ohhh, its more or less the same thing, I think, but okay, its forgiven! The method of cooking was from a “vegetarian meals” cookbook. The original recipe has asparagus and zucchini which I don’t have stock at home and never had, hence, I put eggplant instead of asparagus and to have some green color, I put green pepper instead. The original recipe doesn’t have cheery tomatoes, but before I put the dish back to the oven, I thought it would look better to have a vibrant center piece of the dish. Just a few steps to the garden and picked up some cherry tomatoes. They just look wonderful at the center, don’t they?

Ingredients:

2 Tablespoons vegetable oil
1 onion, (sliced very thinly)
2 potatoes (sliced very thinly)
1 red pepper, cut into long strips
1 green pepper, cut into long strips
3 eggs, beaten
1 eggplant
5 cherry tomatoes
Gouda or flamingo cheese
Salt & pepper

Preparation:

Drizzle olive oil over the base of medium size circular baking pan. Arrange potatoes and onions alternately in the base of the pan. Cover pan with aluminum foil and bake at 180oC or Gas 4 for 30 minutes or until potatoes are tender.

Arrange the red & green peppers and eggplant like the spokes of a wheel onto top of potatoes, then pour beaten eggs and season with salt and black pepper to taste. Scatter cheese on top and place cherry tomatoes at the center.

Bake, covered, for 15 minutes or until frittata is firm. Cool for 10 minutes. Cut into wedges and serve.