Chargrilled Capsicum Frittata
Heat the oven to 180C.
Boil diced potatoes until cooked, but not soft, approx. 5 minutes. Place oil in a large saucepan on medium heat and cook onions and garlic until onions are soft and glassy. Add potatoes, capsicum & artichoke and toss through oil mixture. Remove from heat and spread evenly in a lightly greased deep baking dish. Whisk together eggs and milk and season with salt and pepper and pour over potato mixture. Bake for 30 to 35 minutes or until egg mixture is set and top golden.
Serve in portions topped with a table spoon of ricotta and ½ table spoon of basil pesto.