Frittata With Mixed Vegetables - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
1 None medium onion, finely chopped
2 tbsp roughly chopped fresh flat-leaf parsley leaves
2 tbsp grated Parmesan cheese
10 None large eggs, beaten
1 1/2 tbsp butter
2 cloves garlic, minced
8 None button mushrooms
4 None marinated artichokes, halved
2 oz roasted red pepper antipasti, drained, thinly sliced

Preparation

Preheat broiler. Heat oil in a medium frying pan over medium heat. Cook onion, stirring, until soft. Stir in 1/2 the parsley, cheese and eggs. Cook over low heat, covered loosely, for 8 mins, or until edges are set. Transfer to oven and broil until browned lightly and just set.
Meanwhile, melt butter in a small frying pan over medium heat. Cook garlic and mushrooms, stirring, until just tender. Stir in remaining parsley.
Invert frittata onto a cutting board and cut into 16 wedges. Arrange on a serving platter. Top 1/2 the wedges with mushrooms and 1/2 with artichokes and peppers.