Vegetarian Frittata by Julie Goodwin

I love that this dish can be varied depending on what’s in the fridge, or in season. It’s a great way to use zucchini when there is an overabundance in the vege patch, and its also very nice with fresh corn kernels. It can just as easily be made into a non-vegetarian dish with the addition of some sauteed chorizo or bacon. It’s a lovely simple brunch dish with some crusty bread and salad. 

Serves 4 / Prep and Cooking Time 20 minutes
Ingredients

1 tablespoon olive oil

1 red onion, diced (not a fine dice about 1cm)

½ red capsicum, diced into 1cm pieces

6 asparagus spears, cut into 2cm lengths

12 cherry tomatoes halved

6 eggs

3 tablespoons cream

½ cup grated tasty cheese

Handful of rocket leaves to serve

Method:

In a 26 cm frypan, heat olive oil over medium high heat and add capsicum and onion. Stir until beginning to soften. Add asparagus pieces.

Whisk together eggs and cream and stir in tasty cheese. Season with salt and ground white pepper.

Add cherry tomatoes to the pan. Pour the egg mixture over and lower the heat. Stir only for a moment to evenly distribute the vegetables around the base of the pan.

Cook Over the low heat until the egg is setting and golden brown on the bottom. This should take around 5 minutes (you can check this by carefully lifting and edge with a good silicone spatula)

When the frittata has mostly set, release it from the pan with a spatula and invert on to a plate. Using a second plate, invert it again, then put the pan over the top and return it to the pan so it is now upside down to finish cooking. 

Cut into wedges and serve straight away, sprinkled with a handful of rocket leaves dressed with lemon juice and olive oil.