World Egg Day

The vegetarian recipe for today honours World Egg Day - just so long as they are free range eggs!

Individual fritattas with capsicum, sweet potato, mushrooms and fetta

1 T extra virgin olive oil

1 red capsicum, chopped

300g orange sweet potato, cut into 1cm cubes

1 clove garlic, crushed

150g mushrooms, sliced

70g (1/3 cup) semi-dried tomatoes, finely chopped

100g low fat fetta, crumbled

olive oil spray

7 eggs

125ml (1/2 cup) low fat milk or soy milk

salt and pepper

salad leaves, to serve

1. Heat the oil in a large, non-stick frying pan over medium high heat. Add the capsicum, sweet potato and garlic. Cook stirring often for 5 minutes. Add the mushrooms and cook for 3 minutes. Remove from heat and set aside to cool a little. Stir in the semi-dried tomatoes and fetta.

2. Preheat oven to 190 degrees Celsius. Spray a large 6 hole muffin pan with oil. Whisk together the eggs and milk, and season. Divide the vegetables among the muffin pan holes. Pour the egg mixture evenly over the vegetables.

3. bake for 20-25 minutes, or until the frittatas are set and lightly golden. Set aside in the pan for 10 minutes before turning out. Serve warm with dressed salad leaves

Other vegetables can be substituted for the ones listed eg. peas, corn, pumpkin, asparagus, roasted eggplant. They taste yummy cold and are perfect for a picnic lunch - just the thing for a spring weekend!