Frittatas, quiches

Capsicum and potato frittata

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

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spray oil

1 onion, sliced

1 yellow capsicum, deseeded, roughly chopped (or use shop-bought chargrilled red capsicum from a jar)

3 cups cooked potato, cubed

6 eggs, beaten

1 cup skim milk

½ teaspoon smoked paprika

¼ cup fresh parsley, roughly chopped

¼ cup edam cheese, grated

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Instructions

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1 Preheat oven to 180°C. Lightly spray an ovenproof dish or 6 individual dishes with oil spray.

2 Heat a non-stick frying pan with oil spray. Add onion and capsicum and fry until cooked through. Place in the base of prepared dish with cooked potato.

3 Beat eggs, milk, paprika and parsley until combined then pour into dish. Sprinkle with cheese and bake for 35-40 minutes until well risen and golden brown on top.

4 Serve hot or cold. Keep refrigerated for up to 3 days.

Nutrition Info (per serve)

Calories 244 cal

Kilojoules 1020 kJ

Protein 14 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 20 g

Sugar 6 g

Dietary fibre 4 g

Sodium 170 mg

Calcium 200 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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