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Vegetable and Sour Cream Frittata
Ingredients
  • subheading: Vegetable and sour cream frittata:
  • 1 large red capsicum
  • 500 gram potatoes, peeled, thickly sliced
  • 400 gram pumpkin, peeled, thickly sliced
  • 50 gram baby spinach leaves, shredded
  • 1 cup (100g) reduced-fat mozzarella cheese, grated
  • 2 green on ions (shallots) finely chopped
  • 150 gram reduced-fat fresh ricotta, crumbled
  • 6 eggs, at room temperature
  • 2 eggwhites
  • 250 gram light sour cream
  • 2 tablespoon oregano, chopped
  • 1 clove garlic, crushed
Steps
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