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Clover Tomato, Mushroom & Pepper Frittata

Clover Tomato, Mushroom & Pepper Frittata

Clover Tomato, Mushroom & Pepper Frittata

Recipe by: Monicia Horne
2 tbsp Margie everyday spread
1 red onion, sliced into thin wedges
x1 red pepper, sliced
x1 yellow pepper, sliced
250g portabellini mushrooms, sliced
2 cloves garlic, minced
150g exotic tomatoes halved
3 bunch of spring onions, finely chopped
6 medium free-range eggs, beaten
300ml Clover Fresh milk
125ml Clover Fresh cream
100g Clover feta, crumbled

Melt the Margie in a non-stick, ovenproof frying pan, then gently fry the onion wedges for
5-6 minutes until softened but holding their shape.
Slice the peppers into strips and fry them for 2 minutes. Then add it to the onions along with
the tomatoes. Fry the mushrooms with the garlic separately to extract more flavour until they are
caramelized. Add the mushroom mixture to the other veg.
Beat the eggs with the milk and cream, season well, then pour over the vegetables. Scatter with the feta and spring onions and cook over medium-low heat for 5 minutes until almost set. Transfer to the oven and cook until the top is golden and puffed. Serve with a green salad and garlic and herb crusty bread.


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