Capsicum and potato frittata
Serves: 6
Time to make: 50 mins
Hands-on time: 10 mins
Total cost: $10.20 / $1.70 per serve
(at time of publication)
Ingredients
- 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
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 244cal
-
Kilojoules 1020kJ
-
Protein 14g
-
Total fat 11g
-
–Saturated fat 4g
-
Carbohydrates 20g
-
–Sugars 6g
-
Dietary fibre 4g
-
Sodium 170mg
-
Calcium 200mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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