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Weekend Frittata
Breakfast or brunch has never been better than with this unique twist on an ordinary omelette.
Makes 6
Easy
Ingredients
2 Tbsp oil
½ x 750 g bag Wattie's Frozen International Vegetable Mix
700 g bag Wattie's Rosemary and Garlic Potato Roasters
1-2 ham steaks, diced
6 eggs
1 Tbsp prepared mustard
1 ½ cups milk or lite cream
1 cup grated cheese (use tasty, camembert or Parmesan)
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
1. Heat the oil in a deep, oven-proof frying pan, preferably one that is 26cm wide. Add the Wattie's Frozen International Vegetable Mix and toss quickly to just brown. Set aside. Step 2
2. Add the Wattie's Rosemary and Garlic Potato Roasters and cook over a high heat to begin to brown. This may be best done in two batches. Scatter over the vegetables and diced ham. Step 3
3. Beat together the eggs, mustard, milk or lite cream and grated cheese. Pour over the potato mixture and cook over the direct heat for 2 minutes. Step 4
4. Transfer to a 180°C oven for 45-50 minutes or until the frittata is golden on top and the filling is firm to the touch. Step 5
5. Serve the frittata with your favourite relish or chutney. Tips
What do I need?
Select All
1
2 Tbsp oil
2
½ x 750 g bag Wattie's Frozen International Vegetable Mix
3
700 g bag Wattie's Rosemary and Garlic Potato Roasters
4
1-2 ham steaks, diced
5
6 eggs
6
1 Tbsp prepared mustard
7
1 ½ cups milk or lite cream
8
1 cup grated cheese (use tasty, camembert or Parmesan)
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Cook Time 8 minutes
Easy
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