My Own Frittata

1. 1

   Dice grilled capsicum, set aside.

2. 2

   Finely dice shallots and tomatoes.

3. 3

   Break 2 eggs each into 5 separate bowls and season with salt and pepper.

4. 4

   In the 1st bowl add the cheese.

5. 5

   In the 2nd add the capsicum.

6. 6

   In the 3rd add the tomato and shallot.

7. 7

   In the 4th add the parsely and add the tapenade to the last bowl.

8. 8

   Whisk each bowl until combined.

9. 9

   Heat a 20cm non-stick pan, add 15g butter and 20ml evo and cook 1 bowl of egg mixture for 2-3 mins on each side.

10. 10

    Place in a 20cm x 20cm x 2cm tray.

11. 11

    Repeat with each bowls, stacking the cooked omletes on top of each other.

12. 12

    Once all layers are cooked cover with a plate and weigh down, placing in the fridge for at least 1 hour.

13. 13

    Remove from tray and cut into 2cm cubes and insert a toothpick in each and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.