Layered
Vegetable Frittata
Serves 4-6
Preparation time
20 minutes
Cooking time
35-45 minutes
Ingredients:
2 potatoes peeled & sliced
1 red capsicum sliced
1 green capsicum sliced
1 zucchini sliced
1 spanish onion sliced
1 sweet potato peeled & sliced
2 small carrots peeled & sliced
1 cup (250ml) olive oil
3 tablespoons pesto
6 eggs
200ml cream
Salt and pepper to taste
➊
Preheat oven (Mode 9) to 170° C.
Once this temperature is reached
turn oven to (Mode 5)
➋
Place vegetables in a large bowl and
combine with oil and pesto
➌
Heat teppanyaki plate to high
➍
Add a small amount of vegetables
and cook for a few minutes. Put each
batch of vegetables to the side until
all vegetables are cooked
➎
Grease and flour a large ovenproof
dish and layer vegetables into
the dish
➏
In a bowl beat together eggs, cream
and season with salt and pepper,
slowly pour over vegetables to
completely cover. Tap dish to remove
air pockets
➐
Bake in oven for approximately
35-40 minutes. Frittata is cooked
when a skewer inserted into it
comes out clean
➑
Carefully invert frittata onto
a serving dish
➒
Serve with salad
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