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


  • 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

Nutritional Info (per serving)

CALORIES 318 cals
Kilojoules 1,331 kJ
Fat 12.0 g
Saturated Fat 3.7 g
Cholesterol 285 mg
Sodium 198 mg
Carbohydrates 39.0 g
Fiber 3.4 g
Total Sugars 4.4 g
Protein 15.0 g
Calcium 123.0 mg
Note: A dash indicates no data is available.