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Make Ahead Brunch Frittata

Brunch Frittata

Prep
Cook
Serves 8people
Ingredients
2
potatoes
4
spring onions, finely sliced (use some of the green bits too)
1/2
punnet cherry tomatoes, halved
6
mushrooms, sliced (about 1 cup)
1
cup bread cut into a 1cm dice
(this is a great way to use up day old sourdough)
11
/2 cups grated cheese
5
eggs
1/2
cup milk
salt and pepper
Directions
1.
Cook the potatoes. You could bake them, boil, steam or microwave them until just tender (I use the microwave as I find it the quickest and easiest way). Preheat the oven to 180C. Grease and line an 18x28cm slice tin with baking paper.
2.
Once cool enough to handle, peel away the potato skins and chop into a rough dice. Add to a large mixing bowl. Tip in the veggies, bread and cheese. Combine well.
3.
In a bowl, whisk the eggs and milk. Season well. Pour onto the vegies and mix. Tip the mixture into your slice tin and fiddle bits around so that the mix is evenly distributed and firmly packed. Leave a few cherry tomatoes on top for presentation. Bake for 40 minutes until set and golden on top. Cut into 8 brunch-sized slices. Serve alone or with chipolatas and bacon.

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