5 large eggs
1 potato, peeled, thinly sliced
1 red pepper, thinly sliced
1 onion, thinly sliced
1 cup freshly grated Grana Padano cheese
4 tablespoons extra virgin olive oil (60ml)
salt to season |
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In a bowl, beat eggs with freshly grated grana padano cheese. Salt to season. |
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Heat olive oil in a non-stick pan. Add potatoes, red peppers, and onions. |
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Cook for 5 minutes, or until vegetables are soft. |
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Pour egg mixture into frying pan. With a fork, evenly distribute egg mixture. |
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Cook for approximately 3 - 4 minutes with a lid on. Carefully flip the frittata over and cook for another 2 minute. Serve hot or cold. |
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