Ingredients
1 tbsp olive oil
1 leek, finely sliced (white & light green parts only)
1 red capsicum, thinly sliced
1 zucchini, sliced into
half-moons
Salt and pepper, to taste
2 tbsp Beerenberg Caramelised
Onion
6 eggs
60ml milk of choice
100g goat’s cheese, crumbled
Handful of fresh basil leaves,
to serve
Directions
Preheat your oven to 180°C. Heat the olive oil in an oven-safe pan over medium heat. Add the leek and cook for 2-3 minutes, or until softened. Stir in the capsicum and zucchini, cooking for another 3-4 minutes, or until tender. Season with salt and pepper, then stir through 1 tbsp of Beerenberg Caramelised Onion. Remove from heat.
In a medium bowl, whisk together the eggs and milk. Season lightly with salt and pepper.
Pour the egg mixture over the sautéed veggies, gently stirring to distribute evenly. Sprinkle over the crumbled goat’s cheese.
Transfer to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
Let it cool slightly before slicing. Serve topped with fresh basil leaves and another tablespoon of Beerenberg Caramelised Onion.
