- 350g New Potatoes (Chopped roughly into CM cubes)
- 6 Eggs
- 150g Mushrooms (Peeled and Chopped)
- 1 Diced Bell Pepper (Colour of your choice)
- 100g Grated Cheddar Cheese
- 1 Red Onion (Chopped)
- 150g Sweetcorn (Optional)
- 50ml Milk
- 1/2 TSP Salt
- 1/2 TSP Ground Pepper
- 1/4 TSP Chilli Flakes (Optional)
- 2 Quiche Dishes
Preparation Time – 10 Minutes
Cooking Time – 25 Minutes
When it gets to the warmer weather, this frittata is one if my favourite lunch recipes. It is great warm or cold and add a salad on the side and you have a great healthy lunch.
It is so easy to make and a great way to use up any left over veggies, eggs and potatoes, you could even add ham or bacon if you like but I tend to just stick to vegetables.
This will make 2 quiches.
You will need to cook your potatoes first otherwise they may not fully cook through in your frittata by the time your eggs are cooked. I do this by putting the potato cubes onto a plate and microwaving on full power for 10-15 minutes.
Preheat your oven to 180°C
In a large mixing bowl add the eggs and milk and whisk until beaten
Add the vegetables, cheese, potatoes and seasonings and combine
Spray both of the quiche dishes with cooking spray and pour the ingredients into each quiche dish (half into each)
Place the quiches into the oven, I put mine onto a pizza tray as it is easier to pull them to and from the oven. Cook for 25 minutes or until cooked through
Serve hot or cold. This will last around 5 days in the fridge.