17/12/2020 
CategoryBreakfast, Dairy, Everyday, Hot Meals, Hot Meals, Lunch, Recess, Snacks, Snacks
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
8 eggs
50 ml reduced-fat milk
200 g reduced-fat cheddar, grated
2 tbsp olive oil
2 onions, thinly sliced
1 garlic clove, crushed
500 g potatoes, peeled, cooked and sliced
Method
1
Preheat oven to 180°C.
2
Beat eggs and milk in a large bowl and add cheese.
3
Heat half the oil in an ovenproof frying pan over low heat and cook onion and garlic, stirring until soft (approximately 5-6 minutes). Remove and add to the egg mixture with the potato.
4
Wipe pan clean, then return to low heat with remaining oil. Pour in frittata mixture and using a palette knife, gently pull away from sides of the pan, allowing uncooked egg to run to edges.
5
Once cooked around the outside (about 2-3 minutes), transfer pan to the oven and bake for 10-15 minutes until set.
6
Turn out and cool. Serve with salad or steamed vegetables.
Ingredients
8 eggs
50 ml reduced-fat milk
200 g reduced-fat cheddar, grated
2 tbsp olive oil
2 onions, thinly sliced
1 garlic clove, crushed
500 g potatoes, peeled, cooked and sliced
Directions
1
Preheat oven to 180°C.
2
Beat eggs and milk in a large bowl and add cheese.
3
Heat half the oil in an ovenproof frying pan over low heat and cook onion and garlic, stirring until soft (approximately 5-6 minutes). Remove and add to the egg mixture with the potato.
4
Wipe pan clean, then return to low heat with remaining oil. Pour in frittata mixture and using a palette knife, gently pull away from sides of the pan, allowing uncooked egg to run to edges.
5
Once cooked around the outside (about 2-3 minutes), transfer pan to the oven and bake for 10-15 minutes until set.
6
Turn out and cool. Serve with salad or steamed vegetables.
