Frittatas are a superb way to bring together leftover cooked vegetables and those random inhabitants of the vege bin. I usually par-cook the vegetables before starting the dish; it speeds up the process.
Do give the vegetables a toss in the oil or butter to achieve a bit of colour before adding the egg mix. If you are cooking breakfast for a big bunch of people, this potato frittata, served with roasted tomatoes and grilled bacon, is a great offering.
3 onions, sliced
3-4 medium-sized potatoes
(500-600g), unpeeled, sliced
2 zucchini, sliced (or other vegetables)
2 tbsp water
1/2 cup grated parmesan
1 Melt the butter in a large heavy frying pan. Cook the sliced onions in the butter over moderate heat, until they are evenly browned.
2 Add the sliced potatoes, stir well, cover the pan and cook for 15-20 minutes, stirring occasionally. After 10-15 minutes, add the zucchini or other vegetables,
so they will be cooked at the same time as the potatoes.
3 Beat the eggs with the water and half the cheese. Pour this mixture over the pressed-down vegetable mixture, and cook over gentle heat for 10 minutes or until the sides and bottom are cooked.
4 Sprinkle the remaining parmesan over the top, then place under a grill until the top puffs up and browns lightly. Serve hot, warm or at room temperature, with
a salad if desired.
Variations: Add chopped garlic with the potatoes; and fresh or dried herbs with the egg mixture.
Extracted with permission from The Ultimate Vegetarian Collection by Simon and Alison Holst, published by New Holland, RRP $55.