Onion & Potato Frittata


1 red onion (chopped)

230g potatoes (peeled and cut into ½-inch pieces)

5 large eggs

2 tsp dried parsley

½ cup heavy cream

80g shredded cheddar cheese

¼ tsp salt

¼ tsp ground black pepper

1 tbsp extra virgin olive oil


1 head romaine lettuce (discard the stem and separate the leaves and cut into half)

½ red onion (cut into ring)

½ cucumber (cut into half lengthwise, seeded and slice thinly)

2 tomatoes (cut into wedges)

1 tbsp red wine vinegar

2 tsp Dijon mustard

1 tbsp extra virgin olive oil

1/8 tsp ground black pepper

1/8 tsp salt

Preparation Instructions:

  1. In a large bowl, add in eggs, salt and ground black pepper. Whisk to combine.
  2. Add in heavy cream and shredded cheddar cheese. Whisk to combine. Set aside.
  3. Heat up an 8-inch oven safe skillet with 1 tbsp of extra virgin olive oil over medium high heat. Saute the chopped red onion and potatoes until golden brown.
  4. Add in dried parsley, salt and ground black pepper. Stir to combine.
  5. Add in the egg mixture. Stir to combine.
  6. Transfer the skillet to the oven and bake at 200C until the frittata is puffed, brown around the edges and a knife inserted into the centre comes out clean.
  7. Meanwhile, in a large bowl, whisk together the red wine vinegar, Dijon mustard, extra virgin olive oil, ground black pepper and salt.
  8. Add the onion ring and toss to coat. Just before serving, add the cucumber, tomato and romaine lettuce to the onions and toss to combine.
  9. Serve with the frittata.

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