Recipes › Breakfast

• Breakfast
• 30 min
• Gluten-Free
• Pescatarian

Frittata with peppers and potatoes

Oven-finished Italian omelette with potatoes, peppers and parsley.

Calories

276

Protein

17 g

Carbs

18 g

Fat

15 g

Per serving. Makes 4 servings.

Ingredients

• 300 g New potatoes
• 1 Red bell pepper
• 1 Onion
• 1 tbsp Olive oil
• 8 Eggs
• 30 g Parmesan
• 5 g Fresh parsley

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Slice the potatoes into thin rounds and boil for 6 minutes until just tender; drain.
2. Meanwhile, peel and slice the onion and deseed and slice the pepper. Heat the oil in a 24 cm ovenproof non-stick frying pan and cook them over a medium heat for 5 minutes.
3. Add the potatoes and spread everything out evenly. Heat the grill to high.
4. Beat the eggs with the finely grated Parmesan and chopped parsley and pour over. Cook over a medium-low heat for 5 minutes until the base is set.
5. Put the pan under the grill for 5 minutes until the top is set and golden.
6. Rest for a few minutes and cut into four wedges. Keeps 2 days in the fridge.

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