Shropshire Blue and Vegetable Frittata
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
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.