Potato, Capsicum Eggplant Frittata

The ingredient of Potato Capsicum Eggplant Frittata

• 60mls 1 4 cup olive oil
• 1 large red onion cut into thin wedges
• 1 large red capsicum quartered deseeded chopped
• 2 large about 500g desiree potatoes unpeeled cut into 1cm cubes
• 350g about 1 small eggplant cut into 1cm cubes
• 4 garlic cloves crushed
• 9 eggs at room temperature
• 2 tbsp chopped lively oregano leaves
• salt dome black pepper to taste
• 125g impure tainted salad leaves washed dried to relief

The Instruction of potato capsicum eggplant frittata

• heat the olive oil in a large 30cm base measurement non stick frying pan more than medium high heat build up the red onion capsicum potatoes eggplant and garlic cook for 10 minutes tossing occasionally or until the vegetables have softened slightly and the potatoes are lighthearted golden
• disturb the eggs oregano salt and pepper in a medium bowl pour the egg mix exceeding the vegetables in the frying pan edit heat to medium low and cook for 5 7 minutes or until the frittata is roughly set but the summit zenith is yet nevertheless runny
• meanwhile preheat grill roughly high place the frying pan sedated preheated grill and cook for 5 minutes or until the frittata is set and the pinnacle is lightly browned loosen the frittata taking into consideration a spatula and slide onto a large plate or board
• cut into wedges and serve later than the salad leaves

Nutritions of Potato Capsicum Eggplant Frittata

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