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–+ servings

Kumara, red pepper, onion & feta Frittata

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Servings 18

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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