Spanish frittata

Make your "Meatless Mondays" delcious Mondays.
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Recipe from: 30 January 2011
Preparation time: 10 mins
Cooking time: 20 mins


  • 1
    large onion - sliced thinly
  • 1
    can of sliced roasted red peppers (or slice your own)
  • 2
    wheels of feta
  • 10
    baby potatoes - cooked
  • 1/2
    sun dried tomatoes in oil - chopped
  • fresh parsley
  • 1/2
    stuffed green olives
  • salt/black pepper
  • vegetable oil
  • smoked red bell pepper flakes - use smoked paprika if you cannot find the red bell pepper flakes
  • 8
    eggs - beaten with about 100ml milk
Servings: Change Serving


Heat the oil in an oven proof skillet. Saute the onions with the smoked red bell pepper  flakes until the onions are soft. Add the potatoes and sun dried tomatoes and  allow potatoes to brown slightly. Beat the eggs and milk and pour over the vegetables. Season with salt and pepper. Gently lay the slices of pepper all around the skillet and crumble the feta over the top. Place the olives into the egg mixture and pop into the oven for about 5-10 minutes or until the eggs are set. Garnish with chopped parsley.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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