Vegetarian: Vegetarian Dishes: Herb and Potato Frittata

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

Author: Fresh Finesse
Date: February 13, 2013

Suggestions: Leftovers are great in lunchboxes.

Serves: 4 person(s)
Yield: 4 x wedges

Preparation Time: 20 mins
Cooking Time: 25 mins

Ingredients:

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

Directions:

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.

Variations:

Serve with a fresh salad and crusty bread.

Serving suggestions are not included in the nutritional analysis.