Food fundi Annette Kesler prepares an elegant al fresco brunch for a late-morning wedding. Just one of the delicious dishes on the menu is this oven-baked frittata. For more recipes see the latest issue of YOU (18 September).
Make this oven-baked omelette instead of scrambled eggs or a traditional omelette when you have several guests. It’s easy to make and can be served at room temperature.
INGREDIENTS: 45 ml olive oil; 15 ml butter; 1 bunch spring onions, chopped; 1 bunch chives, chopped; 2 potatoes, peeled and grated; 3 baby marrows, grated; 60 g feta cheese, crumbled; 60 ml finely chopped parsley; Salt and freshly ground black pepper; 5 jumbo eggs and 3 egg whites, whisked together with 60 ml water.
METHOD: Put a large roasting pan in the oven and preheat the oven to 200 °C. Remove the hot pan and add the oil and butter. Scatter the chives and spring onions in the pan and bake for 5-8 minutes. Remove from the oven. Reduce the heat to 180 °C. Scatter the potatoes, baby marrows, feta cheese and parsley over the chive mixture and season with salt and pepper. Pour the whisked egg mixture over the vegetables and bake for 15-20 minutes or until the eggs are puffed and the centre just firm. Cut into slices and serve with bacon and cocktail beef sausages.
Serves 4-6
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