Potato, capsicum & broccoli frittata
This potato, capsicum and broccoli frittata is not only delicious but also healthy, filling and high in protein.
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Serves: | 4 |
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Ingredients: | 11 |
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Serving size: | 270g |
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Total calories: | 373 |
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Protein: | 23 g |
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Fat: | 19 g |
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Carbohydrates: | 30 g |
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Fibre: | 5 g |
Ingredients
- 600 g white potatoes, scrubbed, chopped and diced into 1 cm portions
- 1 bunch shallots, trimmed and sliced
- 1 medium head of broccoli, finely sliced into bite-sized florets.
- 1 red capsicum, deseeded and sliced
- 1 tsp paprika
- 8 large free-range or organic eggs
- 40 g Cheddar cheese, grated
- 1 x 80 g bag of spinach and/or rocket
- 1 tbsp + 1 tbsp extra virgin olive oil
- Pinch of sea salt and black pepper to season
Method
- Preheat oven to 200 degrees Celsius.
- Add 1 tbsp olive oil to a medium-sized non-stick frying pan over medium high heat.
- Add potatoes, shallots and capsicum to pan. Season with sea salt, black pepper and paprika, then cook for 15 mins or until golden, occasionally stirring. Add broccoli to pan for last 5 mins.
- Beat eggs in a bowl, adding 30g cheese and some salt and pepper. Mix together well.
- Roughly chop spinach and/or rocket and stir into pan. Then pour over the egg mixture, swirling to coat base of pan.
- Add remaining 10 g of cheese on top, cooking for 2 mins, then bake for 10 mins, or until golden and set. Slice into wedges and serve with remaining spinach and/or rocket drizzled with remaining tbsp of olive oil.
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