Vegetable Frittata Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
2 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
5 eggs
450 ml sour cream
340 g can asparagus spears, drained
1/2 red capsicum, cut into strips
2 zucchinis, cut into strips
2 tablespoons parmesan cheese
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.
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.
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