Fridge Raider Veggie Frittata

Ingredients:

• 6 large eggs
• 2 spring onions, thinly chopped
• 80-100g chopped peppers
• 1 tbsp snipped chives, optional
• 2 medium sized potatoes, 200g, peeled and very thinly sliced
• 100g cheddar cheese, grated

Instructions:

• Crack the eggs into a suitable mixing bowl, season generously with salt and pepper and whisk to combine.
• Add the spring onions, peppers and chives.
• Pour half of the egg mixture into prepared tin.
• Submerge half of the potato slices into the egg, spreading these evenly where possible.
• Sprinkle over half of the grated cheese.
• Repeat with the remaining ingredients, finishing with the cheese.
• Insert the rack into your Crockpot Express bowl.
• Pour in approx. 250ml of cold water.
• Carefully sit the frittata onto the rack and seal the lid.
• Cook on Manual, High for 25 minutes.
• Once the cook time has elapsed allow a 10 minute Keep Warm time before carefully venting the unit.
• Remove the frittata from the pressure cooker.
• If you would like to create a browned crispy topping, place under a hot grill for 2-3 minutes until golden.
• Delicious served warm with salad or why not steam some Tenderstem broccoli in your pressure cooker as an alternative.