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Potato Frittata

Yields6 Servings

 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
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.

Nutrition Facts

Servings 6