A frittata is one of my favourite easy lunches and a great way to use leftover roast vegies, or even occasionally some that I roast for the purpose :)
1 tbsp butter
4 Eggs (for a small frittata in a 24cm frypan: add more for a larger frypan / frittata)
1/3 cup light cream
1 cup leftover roast vegetables, chopped into small cubes
1/4 cup grated mozzarella cheese
1 tsp Outback Pride Native Pepper Seasoning
Freshly cracked black pepper to serve
Fresh herbs to serve, such as sage or thyme (optional)
Pre-heat the grill in your oven. Melt the butter in an oven-proof 24cm frypan over medium-high heat.
Lightly combine the eggs and cream in a mixing bowl - for a frittata
you don't want them to be too well mixed (not whisked like an omelette).
Scatter the roast vegetable pieces over the base of the frypan, and pour in egg mix. Sprinkle over the Native Pepper Seasoning.
When frittata is beginning to set around the edges, scatter with the mozzarella cheese and place under the grill. When golden and cooked through, serve with freshly cracked black pepper and fresh herbs if you have them.