Vegetable Frittata

Ingredients

• 8 eggs
• 3 cups vegetables (capsicum, onion, spinach, potato, mushroom)
• 1 cup grated cheese
• 1/4 cup milk or cream
• 1 tsp dried herbs
• Black pepper
• 2 tbsp butter

Method

1. Cook the vegetables in an oven-safe pan until any water has evaporated. Wet vegetables make a soggy frittata.
2. Beat eggs with milk, salt, pepper, herbs and half the cheese.
3. Pour over the vegetables, stir once, then leave it alone on low for 5 minutes.
4. Rest of the cheese on top, then into a 180°C oven for 12 minutes — or cover the pan and cook on the lowest flame 12 minutes.
5. It's done when the centre barely wobbles. Rest 5 minutes, then slice like a cake.