Vegetable Frittata Wedges
|Vegetable oil||2 Tablespoon|
|Onion||1 , thinly sliced|
|Potato||1 , thinly sliced|
|Canned asparagus spears||11 Ounce, drained (350 Gram)|
|Red peppers||1 , cut into strips|
|Zucchini||1 , cut into strips|
|Eggs||6 , beaten|
|Ground black pepper||To Taste|
|Parmesan cheese||2 Tablespoon, grated|
1. Drizzle oil over the base of a 23 cm/9 in quiche dish, then spread with onions and top with potato slices. Cover dish with aluminum foil and bake at 180°C/350°F/Gas 4 for 30 minutes or until potato is tender.
2. Arrange asparagus spears and red pepper and zucchini strips like the spokes of a wheel onto top of potato, then pour over eggs and season with black pepper to taste. Scatter with Parmesan cheese.
3. Bake, covered, for 15 minutes or untilfrittata is firm. Cool for 10 minutes, then cut into wedges and serve.