Fridge Friend Recipes
Pepper and Potato Frittata recipe
A fluffy, golden frittata packed with soft potatoes and sweet pepper. It is excellent hot or cold, making it perfect for brunch, lunch, or a picnic.
30 min · Easy · Italian Jump to method
Ingredients
- 1 large pepper, diced Pepper
- 6 Eggs
- 300 g, diced Potatoes
- 1 small, sliced Onion
- 1 tbsp Plain cooking oil
- to taste Salt
- to taste Black pepper
- 50 g, grated Cheddar cheese
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 264 kcal |
| Protein | 14.2 g |
| Carbohydrates | 17.8 g |
| Fat | 15.5 g |
| Saturated fat | 4.9 g |
| Fibre | 2.6 g |
| Sugar | 2.7 g |
| Sodium | 220 mg |
Why this works
A moderately energy-dense frittata with a good protein contribution, but relatively higher in fat and saturated fat due to eggs, cheese and oil.
Protein and B vitamins. Eggs and cheddar provide protein, vitamin B12 and riboflavin, supporting muscle maintenance and energy metabolism.
Potassium and vitamin C. Pepper and potato add potassium, while the pepper contributes some vitamin C, which supports immune function and iron absorption.
Saturated fat and sodium. Cheddar and added salt increase saturated fat and sodium, so portions matter if following a heart-healthy diet.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature so the frittata starts baking immediately once it goes in, helping the top set evenly without overcooking the base.
- Cook the potatoes in salted water until just tender, then drain well.
Test the potatoes with the tip of a knife: they should give little resistance but still hold their shape, as overboiled pieces will break up later in the pan. Drain them thoroughly and let the steam escape for a minute so they do not make the frittata watery.
- Heat the oil in an ovenproof frying pan and soften the pepper and onion.
Keep the heat at a medium level so the vegetables soften without catching; you want the onion translucent and the pepper just beginning to collapse, not browned at this stage.
- Add the potatoes and warm through, seasoning well.
Give the potatoes a minute or two to heat through before adding the eggs, otherwise they can cool the pan too much and slow the setting of the mixture.
- Beat the eggs with a little salt and black pepper, then pour over the vegetables.
Beat the eggs just until the yolks and whites are blended, with no streaks of white left, so the frittata bakes to a uniform pale yellow rather than a patchy finish.
- Cook gently on the hob until the edges begin to set, then transfer to the oven for 8–10 minutes until golden and just set.
Watch for a slight wobble in the centre before moving it to the oven; if the hob is too fierce the base will colour too quickly and the eggs can turn rubbery before the middle sets.
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