Carisma Potato, Caramelised Onion and Cavolo Nero Frittata
Developed by Courtney Roulston
Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium heat. Add the potato and cook, stirring, for 8 mins or until golden brown and just tender.
Add the onion and cook, stirring, for 8-10 mins or until onion softens and is lightly browned. Stir in the garlic, cavolo nero stems and salt-if using. Cook for 2 mins. Add the cavolo nero leaves and cook, stirring, for 1 min or until just wilted.
Whisk the eggs, milk and parmesan in a bowl. Season. Pour egg mixture into the pan and cook for 3-4 mins or until almost set. Bake frittata for 15 mins or until golden and set. Set aside for 10 mins to rest before turning onto a serving plate.
Toss the parsley, dill, lemon zest, shallot and extra parmesan in a bowl. Drizzle with lemon juice and extra oil. Season with pepper. Top frittata with parsley mixture. Serve frittata warm or at room temperature.