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Weekend Frittata
Weekend Frittata
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Weekend Frittata

Breakfast or brunch has never been better than with this unique twist on an ordinary omelette.

Makes 6
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Rosemary and Garlic Roasters

Tasty skin-on potato pieces from the fields of Canterbury, with a golden, crispy crunch. Generously seasoned with a classic roasting blend of Rosemary and Garlic Potatoes with their skin which increases the fibre content

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.
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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)
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