yum. | harvest breads
roast vegie FRITTATA STACK {
I n g r e d i e n ts
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Our frittata is made from a stack of 4-5 omelettes. You can use any toppings you like including spinach, mushrooms, cherry tomatoes, roasted capsicum, grated cheese, feta etc. Per omelette
5 eggs ½ cup cream Salt and pepper
Place in oven until puffy and golden.
Preheat oven to 180-190°C. Whisk eggs, add cream and seasoning.
Take out and slide omelette onto a plate and cool.
Heat omelette pan until really hot.
Repeat the process until desired height, usually 4-5 layers.
Add a little oil, add egg mixture, pulling in the sides a few times.
Serve whole or cut into wedges. Lovely with a fresh Greek salad or a garden salad and tomato relish.
Turn off stove top and top with your chosen ingredients eg vegies/meats/cheeses.
gluten free
nut free
SOY free
SUGAR free
Preservative
free
