Peri Peri Vegetables and Mediterranean Frittata
Here are the recipes from today's offerings.
Peri Peri Vegetables
1 onion chopped
5 potatoes diced
5 carrots sliced
1 yellow capsicum sliced
2 tablespoons olive oil
125g Peri Peri Sauce
Heat the olive oil in a wok and cook the onions until the turn slightly brown, add in the potatoes and brown.
Add in the carrots, beans and capsicum.
Stir in the sauce, than cover and simmer for approx 20 minutes until the vegetables are tender.
2 Zucchini sliced
2 cups spinach chopped
3 tomatoes diced
1 red capsicum sliced
1 teaspoon dried rosemary
1 teaspoon dried basil
12 eggs beaten
Preheat oven to 180 degrees.
In a large baking tray, layer the zucchini, spinach, tomatoes and capsicum.
Sprinkle the rosemary and basil over the vegetables.
Pour the egg mixture over the vegetables.
Bake in the oven until the eggs are golden and the vegetables are tender.