Fabulous Frittata

This frittata is wonderful for a cold winters night and leftovers can be taken to work for lunch. It is also a great vegetarian option!

Ingredients:

1 zucchini

100g frozen peas

8 eggs

4 tbsp milk (of your choice, I used rice milk)

½ cup grated hard goats cheese

Sea salt and pepper

400g cooked sweet potato cut into slices

200g Swiss brown mushrooms

1 clove garlic

Cook sweet potato then zucchini in a steamer until soft but not mushy.  Boil peas in water for 5 minutes or until no longer frozen.

Preheat oven to 190 degrees Celsius.

Beat eggs with milk, cheese, salt and pepper

Pour egg mixture into frittata  dish. Decorate with the vegetables. Place in the oven and cook for about 30 minutes or until it is no longer runny.

In a frypan, fry the garlic until soft, then add mushrooms. Sautee these until soft aswell.

Once the frittata is ready top with mushrooms and serve. You can also add some slices of buffalo mozzarella on to the hot frittata and allow to melt to make it extra delicious!