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Holiday Frittata ( Breakfast / Eggs / Christmas)
It is an Italian omelet. This recipe serves 4.

1 red capsicum
6 large eggs, lightly beate
1/4 cup sliced spring onions
1 tsp fresh tarragon, coarsely chopped
1 spring of tarragon for garnish
1/2 tsp salt
1/4 tsp ground black pepper
80 gms goat cheese, crumbled
1/2 tbsp unsalted butter
1/2 tbsp olive oil
1 potato, sliced

Roast capsicum over a gas flame until blackened. Place in a bowl; cover with cling foil, and let steam 5 minutes. Peel, cut in half, emove seeds, then cut into thin strips. Add capsicum strips, milk, most of the spring onions, tarragon, salt, pepper and half the goat cheese to the beaten eggs. Whisk to combine and set aside. Preheat oven to 250'C. Heat butter and oil in a frying pan over medium heat. Add potatoes; cook until just done on both sides. Transfer to a baking pan and arange potatoes. Pour egg mixture over potatoes. Place the pan in the oven. Reduce the heat to 100'C. Cook for 10 minutes. Take out the pan from the oven. Using a fork, pull edges into the center, tilting pan so egg mixture fills the gaps. Sprinkle remaining cheese over frittata. Put the pan back into the oven. Bake until top is set and edges are golden brown. Garnish with tarragon sprigs and remaining spring onions.