Kumara, red pepper, onion & feta Frittata
Ingredients
Dry
- 1 kg Kumara Frozen peeled
- 300 grams Red peppers Frozen sliced
- 300 grams Onions Frozen sliced
- 200 grams Feta Firm (Fuscia Creek)
- 1 cup Grated cheese
Wet
- .8 lt whole eggs (approx 10 eggs = 500ml)
- 200 ml Cream (or cream + blue milk)
- 1 tsp salt
- .5 tsp pepper fine
Instructions
- Toss Kumara in oil & seasoning & roast in oven @ 170c | Toss red peppers in oil & seasoning & roast in oven @ 170c | Toss red peppers in oil & seasoning & roast in oven @ 170c
- Mix wets together with stick blender | sieve any egg shell out
- Line half gastro with baking paper
- Toss dry ingredients together in a bowl and place in gastro | pour wet mix over and jiggle to ensure distributed evenly
- Bake at 170c (Air-O-Stem – Dry Setting) for 30-40 mins until cooked through
- Portion into 18 | Re-heat@ 140 1/2 steam for 15 mins until internal of 70c
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