My Own Frittata

Directions

1. 1
   Dice grilled capsicum, set aside.
2. 2
   Finely dice shallots and tomatoes.
3. 3
   Break 2 eggs each into 5 separate bowls and season with salt and pepper.
4. 4
   In the 1st bowl add the cheese.
5. 5
   In the 2nd add the capsicum.
6. 6
   In the 3rd add the tomato and shallot.
7. 7
   In the 4th add the parsely and add the tapenade to the last bowl.
8. 8
   Whisk each bowl until combined.
9. 9
   Heat a 20cm non-stick pan, add 15g butter and 20ml evo and cook 1 bowl of egg mixture for 2-3 mins on each side.
10. 10
    Place in a 20cm x 20cm x 2cm tray.
11. 11
    Repeat with each bowls, stacking the cooked omletes on top of each other.
12. 12
    Once all layers are cooked cover with a plate and weigh down, placing in the fridge for at least 1 hour.
13. 13
    Remove from tray and cut into 2cm cubes and insert a toothpick in each and serve.