041FOOD columnist Shereez Hart shares a breakfast classic oven-baked frittata – upsizing for when you need to feed a group.
This is one of my faves and so great for a quick brekkie. I recently made it on a girls’ trip because we had run out of gas. It’s so quick and delicious! A definite win for big families as well.
I used a large oven tray for this one! Will feed 10/12 people
Ingredients
18 eggs
1 red pepper chopped
1 yellow pepper chopped
1 onion sliced
1 cup of chopped coriander
3 cups of grated gouda(choice of cheese)
Half a cup of milk
Salt/pepper
1 punnet of sliced mushrooms
Method
Whisk eggs until fluffy, add milk. Salt and pepper. Add pepper, mushrooms, 3/4 coriander and 3/4 cheese. Stir until nicely blended. Butter oven tray well, pour in mixture, top with leftover 1/4 cheese, sliced onions and leftover 1/4 coriander.
Bake for 40min on 200 deg or until eggs are cooked and cheese lightly brown and crisp.
Additional: Top with salsa/ curried beans and sour cream. Toasted ciabatta and Voila! Enjoy!
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