Monday, January 2, 2012

Sundried Tomato and Chargrilled Capsicum Fritomelette

With yet another fridge of leftovers and a few eggs, I managed to scrape together this thin frittata / thick omelette. This dish would be great as a light dinner or a tasty brunch.

6 eggs, slightly beaten
1/2 cup milk
1/2 small jar sundried tomatoes in oil, drained and roughly chopped
Whole small jar chargrilled capsicum, drained and roughly chopped
1 handful spinach and rocket mix
spray oil

Combine eggs and milk in a pouring jug. Heat large frypan over medium-high heat, generously spray with oil. Add sundried tomatoes and capsicum to fypan and stir for 1 minute. Meanwhile, heat the oven grill to a medium heat.

Pour egg and milk mixture over the tomatoes and capsicum. Add greens and stir gently so egg mixture covers the greens. Let this set slightly. When edges of 'fritomelette' have formed and the middle is bubbling, transfer the frypan under the grill and 'bake' until set to your liking. Ensure to keep a watchful eye over the dish at this stage to avoid burning.

Serve with a mixed salad, rice or steamed greens. Enjoy!

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