Roast Veggie Frittata Stack

{ Ingredients }

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

Preheat oven to 180-190°C. Whisk eggs, add cream and seasoning.

Heat omelette pan until really hot.

Add a little oil, add egg mixture, pulling in the sides a few times.

Turn off stove top and top with your chosen ingredients eg vegies/meats/cheeses.

Place in oven until puffy and golden.

Take out and slide omelette onto a plate and cool.

Repeat the process until desired height, usually 4-5 layers.

Serve whole or cut into wedges. Lovely with a fresh Greek salad or a garden salad and tomato relish.