Shropshire Blue and Vegetable Frittata

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Serves 3-4

2 tbsp rapeseed oil

115g mushrooms, sliced

1 red pepper, chopped, or use 1 roasted red pepper from a jar

1 small red onion, sliced

150g new potatoes, cooked and cubed

55g carrots, cooked 

6 eggs

120g Shropshire blue cheese, grated (or cheese of your choice)

2 tbsp parsley, chopped

Salt and black pepper


Heat the oil in an AGA 24cm non-stick cast aluminium frying pan with a removable handle and sauté the mushrooms, pepper and onion until all are tender, add the potatoes and carrots and heat through.

Beat the eggs with three-quarters of the cheese and parsley, season to taste. Pour into the pan and cook quickly for 3-4 minutes on the hotplate. Cover with the remaining cheese.

2, 3, 4 and 5 oven AGA: Transfer thefrying pan (remove handle asappropriate) to the oven grid shelf set on the second runners down in the Roasting Oven. Cook for about 4-5 minutes or until the egg is set.

Slide onto a serving dish and cut into wedges to serve.

Dawn Roads

AGA Specialist

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