Red pepper potato frittata with chives

Heat 2 tbs Olive Oil in a large non-stick frying pan.

Add the potatoes, pepper and garlic and sauté for 10 mins turning occasionally.

Add the chives and continue to cook over a medium heat turning occasionally for a further 10 mins or until potatoes are tender.

Whisk the eggs in a large bowl and then gently transfer the potato mixture into the eggs and season.

Add 1 tbs Olive Oil to the frying pan.

When hot add the potato and eggs mixture.

Cook over a low heat for 10-15 mins or until the mixture is almost set.

Place the frying pan under a pre-heated grill until the top is lightly golden.

Serve hot or cold with a salad of lettuce, rosa tomatoes, grated carrots and 1 whole Avocado, quartered.

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