Frittata

Nothing like a frittata on a Sunday morning in front of the fire watching footy. This was a “what in the fridge” sort of breakfast. I threw it all together and YUMMY! The secret is to spread the the ingredients evenly across the skillet carefully pour the custard (with the garlic and spices) over the vegies etc, then crumble fetta cheese over the top. Drop it in a 400 degree oven for 20 minutes and sprinkle chopped italian parsley over it before serving.

Ingredients

• 6 eggs whipped with a half cup of milk
• 6 garlic cloves
• A quarter of a red onion
• A chopped Serrano pepper
• The basil we could salvage
• Leftover sausage and mushrooms from our Funghi Salsiccia pizza last night
• Fetta cheese
• Italian parsley
• salt/ground pepper/peri peri