Kate , who is vegetarian, is back home this week so I have been creating some effortless meatless meals. The first was a red pepper and potato frittata. This is good either for lunch or dinner.
Red Pepper and Potato Frittata
1 onion chopped
2 cloves of garlic
2 tbsp of olive oil
1 red capsicum pepper seeded and chopped
1 1/2 cups of chopped potatoes
1/3 cup of milk
4 eggs lightly beaten
125 grams of feta cheese ( cubed)
4 tablespoons of grated parmesan cheese
Boil the cubed potatoes for 5 minutes ( or until tender)
Saute the onions and garlic in the olive oil until soft
Add the potato cubes and the chopped red pepper
Fry for a further 3 minutes stirring from time to time
Mix the beaten eggs and milk.
Stir into the vegetable mixture with the cubes of feta cheese
Season with salt and pepper.
Sprinkle over the parmesan cheese.
Pour into a 20 cm greased oven proof dish
Bake in a moderate oven for 25 minutes
Garnish generously with slivers of basil leaves.