Mushroom & Vienna Frittata

INGREDIENTS

½ cup sliced button mushrooms
2 viennas, sliced
Diced red, yellow & green peppers
Diced tomato (optional)
½ teaspoon Robertsons garlic & herb spice
Salt & black pepper to taste
Green masala
¼ teaspoon red chilli powder
2 tablespoon red chutney of your choice
4 eggs, beaten
Chopped dhania (coriander)
Grated cheese

METHOD

Sauté mushrooms, viennas, peppers & tomato in olive oil in a medium sized pan with all the spices. Add the red chutney & mix well. Ensure that the filling is spread in an even layer in the pan. Add the chopped dhania (coriander) to the eggs & pour over filling. Cover pan with a pot lid & let eggs cook on medium heat. Top with cheese & pop it under the grill for a few minutes until cheese melts.

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