Spanish frittata

4 servings Prep: 10 mins, Cooking: 20 mins
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Make your "Meatless Mondays" delcious Mondays.

By Food24 January 31 2011
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Ingredients (11)

1 onion — large, thinly sliced
1 red pepper — tinned, roasted and sliced
2 feta cheese
10 baby potatoes — cooked
1/2 cup sun-dried tomatoes — in oil, chopped
fresh parsley
1/2 cup green olives — stuffed
salt and freshly ground black pepper
vegetable oil
paprika — smoked
8 eggs — beaten with 100ml milk
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Method:

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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