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Vegetarian Frittata
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| 4 x | potatoes, washed and peeled |
| 2 x tablespoons | olive oil |
| 1 x | red onion chopped |
| 4 x | deli slices |
| 100g | baby spinach |
| 200g | cherry tomatoes, quarters |
| 1 x | red capsicum |
| 8 x | eggs |
| 1/2 cup | cream |
| milk, alternative | |
| 1/2 | grated cheese |
1. Preheat oven to 200 degrees
2. Prick each potato and place in bowl in microwave for 4 minutes or until tender. Allow to cool. Slice thinly.
3. Heat oil in frypan. Add onion, deli slices and spinach. Brown and wilt spinach.
4. Combine onion mix with tomatoes and capsicum.
5. Arrange half the potato in oven dish. Cover with half onion mix. Repeat.
6. Whisk eggs and cream/milk. Pour egg mix over dish. Sprinkle with cheese.
7. Bake for 30-35 minutes until egg is set and top is golden.
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