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Vegetable Frittata Wedges

Veggie.Lover's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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