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Ingredients
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60mls (1/4 cup) olive oil
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1 large red onion, cut into thin wedges
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1 large red capsicum, quartered, deseeded, chopped
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2 large (about 500g) desiree potatoes, unpeeled, cut into 1cm cubes
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350g (about 1 small) eggplant, cut into 1cm cubes
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4 garlic cloves, crushed
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9 eggs, at room temperature
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2 tablespoons chopped fresh oregano leaves
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Salt & ground black pepper, to taste
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125g mixed salad leaves, washed, dried, to serve
Method
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1Heat the olive oil in a large (30cm base measurement) non-stick frying pan over medium-high heat. Add the red onion, capsicum, potatoes, eggplant and garlic. Cook for 10 minutes, tossing occasionally, or until the vegetables have softened slightly and the potatoes are light golden.
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2Whisk the eggs, oregano, salt and pepper in a medium bowl. Pour the egg mixture over the vegetables in the frying pan. Reduce heat to medium-low and cook for 5-7 minutes or until the frittata is almost set, but the top is still runny.
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3Meanwhile, preheat grill on high. Place the frying pan under preheated grill and cook for 5 minutes or until the frittata is set and the top is lightly browned. Loosen the frittata with a spatula and slide onto a large plate or board.
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4Cut into wedges and serve with the salad leaves.
Source: taste.com.au
