There's nothing better than a brunch outside, and this frittata is a perfect brunch dish to cook on your barbecue.
- 2 tsp butter
- 1 medium red onion, diced
- 1 red capsicum (pepper), diced
- 1 yellow capsicum (pepper), diced
- 12 large eggs
- ¾ cup (185 ml) full cream (whole) milk
- ½ cup chopped fresh chives, plus extra to garnish, optional
- ½ cup chopped fresh basil, plus extra to garnish, optional
- ¾ tsp black pepper
- 1 tsp salt
- 140 g (5 oz) thinly sliced smoked salmon, chopped
- ¾ cup crumbled feta cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 5 minutes
- Preheat the grill to 205°C (400°F).
- Place butter in a 30 cm (12 inch) seasoned cast iron pan and place pan on the grill. Once butter is melted add onion and capsicum and sauté over medium high heat for 3 minutes until soft and translucent.
- In a bowl whisk the eggs, milk, chives, basil, salt and pepper. Pour the egg mixture into the pan with onion and capsicum and cook, swirling now and then, until the egg has set and is brown around the edges and bubbling. Add the smoked salmon and feta to the egg mixture. Close the lid and cook for 12-15 minutes.
- Remove the skillet from the grill and leave to cool for 5 minutes. Loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.