Make weeknights a breeze with this vegetarian frittata loaded with chunky potatoes, caramelised onions and cavalo nero. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more recipes check out the full playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuKHX3UqskOJotRbd2RstoJZ.
Potato, Caramelised Onion and Cavolo Nero Frittata
Recipe by Courtney Roulston
Serves 6 Prep 10 mins (+ 10 mins resting time) Cooking 50 mins
1/3 cup (80ml) extra virgin olive oil
700g Carisma potatoes, cut into 1.5cm pieces
1 large brown onion, coarsely chopped
2 garlic cloves, finely chopped
½ bunch cavolo nero, stems thinly sliced, leaves coarsely chopped
Pinch of sea salt (optional)
8 Coles Australian Free Range Eggs
100ml milk
30g finely grated parmesan
1 cup flat-leaf parsley leaves
¼ cup dill fronds
1 lemon, zested, juiced
1 shallot, thinly sliced crossways
Finely grated parmesan, extra, to serve
Extra virgin olive oil, extra, to serve
1. Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium heat. Add the potato and cook, stirring, for 8 mins or until golden brown and just tender.
2. Add the onion and cook, stirring, for 8-10 mins or until onion softens and is lightly browned. Stir in the garlic, cavolo nero stems and salt, if using. Cook for 2 mins. Add the cavolo nero leaves and cook, stirring, for 1 min or until just wilted.
3. Whisk the eggs, milk and parmesan in a bowl. Season. Pour egg mixture into the pan and cook for 3-4 mins or until almost set. Bake frittata for 15 mins or until golden and set. Set aside for 10 mins to rest before turning onto a serving plate.
4. Toss the parsley, dill, lemon zest, shallot and extra parmesan in a bowl. Drizzle with lemon juice and extra oil. Season with pepper. Top frittata with parsley mixture. Serve frittata warm or at room temperature.
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