A tribute to the humble egg: This Frittata recipe is perfect for any season

Preparation Time: 10 mins | Cooking Time: 20 mins | Serves: 2

Ingredients
4 eggs at room temperature
1 potato
1 white onion
1 capsicum
Salt to taste
Black pepper to taste
Red chilli flakes to taste
2 tbsp grated cheddar cheese (or more!)
2 tbsp Olive oil

Method
*Preheat oven to 200ºC.

*Chop potato, onion and capsicum into more or less similar size cubes. In all it’s about 1 cup of diced vegetable.

*Heat oil in a frying pan over medium heat.

*Add chopped potato and sauté for about 5 minutes till the potatoes begin to turn soft.

*Add onion and capsicum. Season with salt and pepper. Mix well and sauté for another couple of minutes. If you like, you can also add a tsp of dried Italian seasoning to the mix.

*Lightly whisk the eggs in a bowl and add to the veggies in the pan. Let the egg mixture cook a little from the bottom and then with your spatula stir the mix such that the uncooked runny egg from the top goes to the bottom. Just a little so that the entire egg mixture is cooked and is still held together unlike a scrambled egg where you would stir it a lot.

*Now, add the grated cheese on top and put the entire pan into the oven for just about 10 minutes.

*Remove from the oven and sprinkle red chilli flakes, if you like an extra kick.

*Cut it into wedges and serve warm.

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