Potato, capsicum & broccoli frittata

My mother used to cook this using whatever vegetables were growing in the garden at the time and of course using the beautiful fresh eggs from our own chickens. - Marie Farmer

SERVES 4

INGREDIENTS

600g white potatoes, 1 cm cubes

1 bunch spring onions, finely sliced

1 head of broccoli

1 red capsicum

1 tsp smoked paprika

8 large free-range eggs

40g grated cheddar cheese

1 x 80g bag baby spinach & rocket

Extra virgin olive oil

Salt & black pepper

METHOD

Preheat the oven to 200ºC. Drizzle 1 tbsp of olive oil into a 28cm ovenproof frying pan on a medium-high heat and add the potatoes. Add the spring onions.

Remove the tough end of the broccoli stalk then finely chop the stalk and add to the pan. Add the capsicum, season with salt and black pepper. Add the smoked paprika then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of the broccoli into florets, adding to the pan for the last 5 minutes.

Crack 8 large eggs into a bowl and beat together, add 30g of the grated cheese and season with salt and pepper. Mix well.

Roughly chop half the baby spinach & rocket and stir into the pan, then pour over the egg mixture, swirling to coat the base of the pan. Sprinkle over the remaining 10g of cheese and cook for 2 minutes, then bake for 10 minutes, or until golden and set.

Serve with the remaining baby spinach & rocket dressed in 1 tbsp of extra virgin olive oil.