Easy Oven-baked Frittata Recipe


1. 2 medium (400g) Sebago potatoe 2. 2 tbsp olive oil 3. 1 red onion, chopped 4. 70g pancetta, chopped 5. 100g baby spinach 6. 200g red grape tomatoes, halved 7. 1 red capsicum, chopped 8. 8 egg 9. 1/2 cup thickened cream 10. 1/2 cup shredded parmesan cheese 11. 1/4 cup grated Devondale Tasty Cheese Block (500g)

Method Steps: 1. Preheat the oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish.

Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.

Meanwhile, heat olive oil in a non-stick frying pan over medium heat. Add chopped onion and cook, stirring, for 3 minutes.

Add chopped pancetta and cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta is golden. Add baby spinach and cook for 1 minute or until spinach is just wilted.

Combine the onion mixture, halved tomatoes, and chopped capsicum in a bowl. Arrange half of the sliced potato in a single layer over the prepared dish.

Whisk eggs and thickened cream in a bowl. Gently pour the egg mixture over the vegetable mixture. Sprinkle with shredded parmesan cheese and grated tasty cheese.

Bake for 30 to 35 minutes or until the egg mixture is set and the top is golden. Stand for 5 minutes. Serve and enjoy!