| | Pepperoni and potato frittata with chargrilled capsicum salad
Pepperoni and potato frittata with chargrilled capsicum salad
Pepperoni and potato frittata with chargrilled capsicum salad 4.3-5 9
  • Calories: 1503 kj
  • Fat: 23.1g
  • Carbohydrates: 17g

How to Make:

  1. Place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered, for 6 to 8 minutes or until just tender. Drain.
  2. Preheat oven to 200C/180C fan-forced. Grease a 4.5cm-deep, 20cm x 30cm baking pan. Line base and sides with baking paper.
  3. Place pepperoni, in a single layer, in prepared pan. Top with onion. Bake for 10 minutes or until onion softens slightly.
  4. Meanwhile, whisk eggs and milk together in a large bowl. Season with salt and pepper.
  5. Add potato to pepperoni mixture. Sprinkle with 1 tablespoon of the thyme. Toss to combine. Pour over egg mixture. Sprinkle with cheese and remaining thyme. Bake for 25 to 30 minutes or until just set. Set aside for 10 minutes.
  6. Meanwhile, whisk vinegar and oil in a large bowl. Add capsicum, tomato and rocket. Season. Toss to combine.
  7. Sprinkle frittata with basil. Serve with capsicum salad.
Time for preparing:
45 min.
Servings:
8

Ingredients:

  • 700g Kestrel potatoes, unpeeled, cut into 2cm pieces (see notes)
  • 160g sliced pepperoni salami
  • 1 red onion, halved, thinly sliced
  • 10 eggs
  • 3/4 cup milk
  • 1 1/2 tablespoons fresh thyme leaves
  • 125g vintage cheddar, grated
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 270g jar chargrilled capsicum, drained, thinly sliced
  • 250g cherry tomatoes, thickly sliced
  • 120g baby rocket
  • 1/2 cup fresh basil leaves
Comment
 [group=5]
Registration