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


    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.

Nutritional Information
(Per Serving)

Calories:318 cals
Kilojoules:1,331 kJ
Fat:12.0 g
Carbohydrates:39.0 g
Protein:15.0 g
Cholesterol:285.0 mg
Sodium:198 mg
Saturated Fat:3.7 g
Fiber:3.4 g
Calcium:123.0 mg
Total Sugars:4.4 g

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