Frittata is one of my fall-backs when I don't have time or enthusiasm for cooking. It takes about 30 minutes to prepare and makes a healthy weekday dinner or weekend brunch. This specific frittata includes all the mediterranean flavours and makes it perfect for a healthy summer meal.
4 potatoes
2 average aubergine
2 small sweet peppers, sliced
250ml mushrooms
3 tomatoes, cut into wedges
3 cloves of garlic, minced
8 eggs
83ml cream
250ml feta cheese, broken into chunks
a large handful of basil leaves
Preheat your oven to 190℃.
Peel the potatoes, cut them into 1cm thick slices and par-boil them until just cooked. Drain and set aside.
Line a roasting tin with baking paper and slice the aubergine into eight pieces, lengthwise. Sprinkle with olive oil and bake in the oven for about 15 minutes. Remove from the oven and keep aside.
Put an ovenproof frying pan onto medium heat, add some vegetable oil and gently fry the peppers, mushroom and garlic until barely soft.
Add the potato slices, tomato wedges and aubergine to the pan and cook for one minute.
Whisk the eggs and cream together in a mixing bowl, season with salt and pepper and add the crumbled feta.
Pour the egg mixture into the pan. Tilt the pan to make sure the eggs settle evenly over the vegetables.
Cook for about two minutes until you see the eggs at the edge of the pan beginning to set.
Place the pan into the oven and bake for about ten minutes. Check whether the egg mixture has set before removing from the oven.
Allow the frittata to stand for 5 minutes before slicing it into portions to serve.
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