This frittata is really versatile and you can use whatever produce is ready in the garden for a delicious and creative meal for brunch or dinner, plus it makes a wonderful leftover for lunch tomorrow.
- 2 tbsp oil or butter
- 1-2 potatoes (or sweet potato)
- 1 onion, sliced
- 1 medium zucchini, sliced
- 3 cups silverbeet (swiss chard), roughly chopped
- 1 ½ cups sharp cheese, grated
- 4 large eggs
- 2 tbsp flour
- 2 tbsp Dijon mustard
- 1 cup milk
- 3-4 tbsp fresh mixed herbs, finely chopped (oregano, marjoram, basil, thyme etc)
- salt and pepper to taste
- Place peeled potato in cold water and bring to boil, simmer until a fork can pierce to the middle. Drain, slice into ½ cm rounds and set aside.
- Heat oil in a pan and sauté onions until tender, add remaining vegetables and sauté until tender but slightly resistant to the teeth. Remove from heat, mix in fresh herbs and set aside to cool.
- In a large bowl whisk eggs, flour, and mustard until smooth. Add milk, salt and pepper.
- In a pie dish or casserole dish layer the potato slices to form a base. Spread sautéed vegetables evenly over the potatoes, sprinkle with cheese, then pour the egg mixture over top.
- Bake at 350/175 for 35-40 minutes or until a toothpick inserted near the centre comes out clean.
- Cool for 5 minutes, then slice and serve with a fresh green salad.