Apricot Salad
Put summer on a plate with this easy apricot salad. This recipe serves six as a side salad.
Easy Frypan Frittata
Customise this recipe to include anything that needs to be used up. Vegetables and chopped leftover sausages are delicious additions.
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Ingredients
- 6 tablespoons olive oil
- 1 large onion, finely chopped
- 2 capsicums, cored and sliced
- 2 cups diced cooked potato (leftover roast potatoes are good here)
- 3/4 cup diced feta (optional)
- Two handfuls grated cheddar or parmesan cheese
- 8 eggs
- Salt and pepper
- Fresh herbs, if available
Method
- Turn the oven to 200°C.
- Heat three tablespoons of the oil in a heavy cast iron frying pan (the frying pan will be used in the oven later so make sure it doesn’t have a plastic handle). Add the onion and capsicums and cook for five minutes, until beginning to soften.
- Add the potato and cook for another five minutes. Add any suitable fresh herbs if you have them.
- Crack the eggs into a bowl and add the feta, stir lightly to mix.
- Add the remaining three tablespoons of oil to the pan, then tip in the egg and cheese mixture.
- Sprinkle the grated cheese on top and season well with salt and pepper. Put in the waiting oven and cook for 20 minutes, until golden, puffy and set.
- Let sit for five minutes before slicing.