Mixed Vegetable, Egg and Cheese Frittata – An egg based perfect breakfast dish. Best with fresh salad / fruit juice / milk …
1 tablespoon oil
1 onion, thinly sliced (separate each layer)
1 capsicum, remove seeds and thinly sliced
1 tomato, thinly sliced (reserve 1 tablespoon sliced or cubed for final cooking)
2 eggs , beat well
2 tablespoon coriander leaves (or a mix of mint and coriander)
3 tablespoon cheddar cheese, grated
Salt and pepper to taste (or ¼ teaspoon each)
In a pan / omelette pan, heat oil on a medium heat. Gently sauté onion and capsicum until tender.
Add tomato and sauté well for 2 minutes.
Add beaten eggs and coriander leaves. Gently shake the pan to coat egg mixture evenly. Cover with a lid and cook on a low heat for 5 – 8 minutes until the eggs set around the edges.
At this stage, sprinkle cheddar cheese evenly and arrange reserved tomato cubes over it. Cover with lid and cook again on a low heat for 5 – 7 minutes until the cheese is golden and bubbling. Sprinkle salt and pepper. Serve hot with fruit juice or milk.