Vegetable Frittata

Method

1. 1Cut potatoes into roughly 2” cubes and cook in the combi on 100% steam until just cooked. Set aside.
2. 2Quarter the tomatoes, deseed and cut into 1cm lengths.
3. 3Toss the capsicums and onions in the olive oil and garlic. Lay it out on a combi tray and place in the oven with the setting on 160°c bake. Cook for about 6 minutes until it starts to soften. Set aside.
4. 4In a large bowl whisk together eggs, salt, pepper, paprika and parsley then slowly whisk in the milk until all is combined.
5. 5Spray some medium depth combi trays with canola oil.
6. 6Divide all the vegetables between the trays creating an even covering.
7. 7Give the egg mixture one final whisk to lift the seasoning from the bottom of the bowl and evenly distribute.
8. 8Place in the combi oven set on bake at 140°c. Set the timer for 30 mins then check. It needs to be firm to touch and have a slight golden colour on the top.