Super simple to prepare this Ironclad frittata is a healthy and delicious way to welcome in Spring. And doesn’t it look just lovely in the new Ironclad Salt Stone Legacy Pan?
Prep time: 15 minutes
Cook time: 50 minutes
Serves: 6
INGREDIENTS
700g waxy baby potatoes, cut in half
1 large onion finely sliced
1 red pepper, cut into chunks
4 cloves garlic, finely chopped
2 tsp smoked paprika
1 tsp dried oregano
¼ c olive oil
10 large eggs, whisked
1 tsp salt plus black pepper to taste
½ c fresh parsley, chopped
150g feta cheese, crumbled
50g parmesan, finely grated
200g smoked salmon
50g feta cheese, crumbled
Parsley
Lemon juice
METHOD
Heat oven to 200°C.
In your Ironclad Legacy Pan, toss together the potatoes, onions, red pepper, garlic, smoked paprika oregano and olive oil. Roast for 30 minutes until the potatoes are crunchy and golden brown.
Whisk together the eggs with the salt and pepper. Remove the pan from the oven and pour the egg mixture over the sizzling potatoes then finish with the parsley, feta and parmesan sprinkled over the top.
Over a medium heat on the stove top cook for 5 minutes without stirring until the edges of the eggs are starting to set. Keep a watch at this stage as you don’t want to burn the bottom.
Return the pan to the oven for a further 10 minutes or until the centre of the eggs are just cooked.
Turn the oven to grill and grill for a couple of minutes until the frittata is puffy and golden brown.
Arrange the smoked salmon and fresh crumbled feta in the centre of the frittata and finish with a sprinkle of parsley and a squeeze of lemon juice.
Serve warm to the table and enjoy with dollops of chutney, slabs of crunchy Ironclad Focaccia and a fresh spring salad.
Now that tastes just like spring should.
