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Vegetable Frittata

Microwaverina's picture
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Potatoes 2 Large, peeled and thinly sliced
  Onion 1 , thinly sliced
  Eggs 5
  Sour cream 450 Milliliter
  Canned asparagus spears 340 Gram, drained
  Red capsicum 1⁄2 , cut into strips
  Zucchinis 2 , cut into strips
  Parmesan cheese 2 Tablespoon
Directions

Preheat oven to 180°C.
Arrange potatoes and onion over base of greased 23cm pie plate.
Combine eggs and sour cream.
Pour half the mixture over potatoes.
Place on Low Rack.
Bake for 14-15 minutes on LOW MIX/BAKE 180°C.
Arrange asparagus, capsicum and zucchinis in a circle over potato.
Pour over remaining egg mixture.
Sprinkle with cheese.
Bake on Low Rack for a further 12-14 minutes on LOW MIX/BAKE 180°C.
Brown for 3-4 minutes under GRILL.
Cool slightly.
Cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Vegetable
Servings: 
4

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