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2 tablespoons olive oil
1 medium onion, peeled and sliced
1 medium red capsicum, sliced
2 potatoes, cooked
2 cups broccoli, cooked
6 eggs
1/4 cup water
1/2 cup fresh Parmesan cheese, freshly grated
1 tablespoon parsley, chopped
1 clove garlic, crushed (optional)

Use a heavy based non-stick fry pan. Other pans risk the frittata
sticking or burning.

Chop the onions and capsicum to the same size so that they cook
evenly. Heat the olive oil in a heavy based, deep fry pan. Add
the onions and capsicum and cook over a medium heat for about three
minutes until they soften. If garlic is being used, add one clove
of peeled and crushed garlic at this point and cook for a further

While the onion and capsicum are softening, slice the cooked potatoes
and chop the broccoli. Place the potato slices evenly on top of
the softened vegetables and put the broccoli on top. Leave space
between the vegetables so the egg can travel through. Add salt and
pepper to taste.

Beat the eggs and beat in the water. Tip this mixture over the
broccoli and shake the pan to work it through the vegetables. Cover
and cook on very low heat for 10-15 minutes. Alternatively, remove
the lid and cook in the oven, uncovered for the same amount of

To tell whether it's cooked, shake the pan to see if it wobbles in
the centre. It's cooked when it does not wobble. Remove from heat
and allow to sit for five minutes.

If frittata is cooked on the stove top, place it under the grill
very briefly before serving to make the top golden brown. Garnish
with freshly grated Parmesan cheese and a few sprigs of parsley.

flip or slide on to a chopping board and cut in wedges. Serves

Note: If using cooked meat, such as left over chicken or ham, add
it to the frittata at the same time as the vegetables. Alternatively,
raw meat, whether chicken or bacon, may be added with the onions
and capsicum.


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