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Recipe: The Sunny Coast Special


Recipe: The Sunny Coast Special

Reader Trish takes advantage of the Sunshine Coast’s fresh and abundant produce to create this delicious frittata.

The Sunny Coast Special


  • 10 Forage Farms eggs
  • ½ cup Maleny Dairies real cream
  • Handful of grated Kenilworth Dairies cheddar cheese
  • ⅛ tsp nutmeg
  • Salt and pepper to taste
  • 4 rashes Piggy in the Middle bacon, diced
  • 6 Mountaintop Mushrooms oyster mushies, thickly sliced
  • 1 small tin of corn
  • 1 roasted sweet potato, diced roughly
  • 2 cloves garlic, crushed
  • ½ red capsicum, diced
  • Handful spinach from The Greenshed
  • 1 large golden shallot, diced
  • 15 cherry tomatoes, halved


Preheat the oven to 180°C.

Heat an ovenproof 22cm frypan over medium heat.

While waiting for the pan to heat, add the eggs, cream, cheese, nutmeg, salt and pepper to a bowl. Whisk lightly with a fork until eggs are broken up and all is just combined.

Lightly oil the pan, add bacon and fry until lightly golden.

Add mushies and cook until lightly golden, then turn the heat down.

Add remaining ingredients except tomatoes and mix gently to avoid breaking up the sweet potato. Cook for a few minutes.

Pour the egg mix into the pan and top with the halved tomatoes.

Cook for around five minutes, until the base is set, and transfer to the oven to finish cooking – around 10 to 15 minutes.

The Sunny Coast Special is done when puffed and golden and a knife inserted into the centre of the dish yields no uncooked eggy mixture.

Remove from the oven and allow it to sit for a few minutes before slicing and serving.

I like to serve this with a simple rocket salad with a little creme fraiche and snipped fresh chives on top.

It’s wonderful to take on picnics and travels well.

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