Chargrilled Capsicum Frittata

INGREDIENTS

600g Potatoes diced

1 tablespoon cooking oil

1 small onion chopped

2 cloves garlic chopped

300g Delmaine Chargrilled Capsicum Diced

150g Delmaine Artichokes, chopped

6 Large Eggs

50ml milk

Salt & Pepper to taste

200g Softened Ricotta Cheese

150g Delmaine Basil Pesto

DIRECTIONS

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.