Herb and Potato Frittata

Herb and Potato Frittata

This easy recipe is a delight at brunch or Sunday night dinner.


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 25 mins

Yield: 4 x wedges

Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Gluten-Free Recipe

Ingredients Convert to Imperial

  • 1 Tbsp olive oil
  • 3 potatoes, peeled and thinly sliced
  • 1 onion, finely sliced
  • 1/2 red bell pepper, finely sliced
  • 1 cup cooked corn
  • 1/4 cup chopped fresh herbs (basil, parsley, coriander)
  • 6 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese


Heat 1 tablespoon of oil in a large heavy-based frying pan. Add potatoes and onion. Cook, covered, for about 10 minutes. Add a little water or stock to prevent sticking if necessary. Add bell pepper. Cover. Cook for a further 5 minutes or until potatoes are tender. Combine potato mixture with corn, herbs, eggs and cheese in a bowl.

Heat remaining tablespoon of oil in the frying pan. Add potato and egg mixture. Cook on medium heat for about 5 minutes or until egg is just set. Place under pre-heated hot grill for a further 5 minutes or until golden and egg is set. Stand for a few minutes before cutting into wedges.


Serve with a fresh salad and crusty bread.

Serving suggestions are not included in the nutritional analysis.


Leftovers are great in lunchboxes.

Thanks to Fresh Finesse