easiest way to prepare speedyVegetable & smoked cheddar frittata

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable & smoked cheddar frittata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable & smoked cheddar frittata is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable & smoked cheddar frittata is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 medium red washed potatoes, thickly sliced (about 5mm)
  • 1 cup small broccoli florets
  • 1 1/2 tablespoons olive oil
  • 1 shallot, roughly chopped
  • 100g cup mushrooms, quartered
  • 12 large free-range eggs
  • 1/2 teaspoon extra hot tabasco sauce
  • 85g smoked cheddar cheese (or good-quality cheddar cheese), grated
  • 1 spring onion, thinly sliced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh mint, roughly chopped
  • 1 tablespoon fresh parsley, roughly chopped
  • 1 tablespoon fresh chives, finely chopped
  • 120g bag 4-leaf salad mix

Method

  • Step 1
    For the Frittata: Half fill a large saucepan with water, lightly salt and bring to the boil over high heat.
  • Step 2
    Cook potato slices for 2 mins, or until just tender. Drain in a sieve set over a bowl and return water to pan. Bring to the boil.
  • Step 3
    Add broccoli to the boiling water and cook for 1 min, or until just tender. Drain.
  • Step 4
    Preheat oven to 180C or 160C fan-forced.
  • Step 5
    Heat a heavy-based, 27cm, non-stick, ovenproof frying pan over medium-high heat until hot. Add 1 tablespoon oil to pan then add potatoes and cook for 2 mins, or until potatoes are just tender and pale golden.
  • Step 6
    Add broccoli, shallot, mushrooms and remaining oil, season with salt and pepper and cook over high heat for 3-4 mins until vegetables become golden in colour and have softened.
  • Step 7
    Reduce heat to medium-low. In large bowl, whisk eggs with a pinch of salt, pepper, and Tabasco sauce. Pour egg mixture over vegetables in the pan. Stir gently to ensure ingredients are covered by the egg.
  • Step 8
    Scatter over cheese and spring onion, transfer pan to oven and bake frittata for 12-15 mins, or until puffed, golden and the centre is just set. Remove pan from the oven and set aside to cool slightly.
  • Step 9
    For the Salad: In a medium bowl, whisk mustard and vinegar together. Slowly pour in the oil whilst whisking continuously until thick and creamy. Fold in herbs.
  • Step 10
    Add salad leaves and toss with the vinaigrette to coat.
  • Step 11
    To Serve: Shake pan gently to loosen frittata then slide it onto a large plate. Cut frittata into wedges and serve with salad.

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