Large vegetable frittata
A generous baked frittata of egg, potato and peppers cut into squares — great warm for the family or cold from the fridge.
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- Prep
- 15 min
- Cook
- 28 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
Method
- 1
Fry the potato, onion and pepper in the oil in an oven-proof pan until softened.
- 2
Beat the eggs with salt and pepper and pour over the vegetables.
- 3
Scatter the feta on top and cook two minutes on the hob.
- 4
Transfer to a 190°C oven and bake 15–18 minutes until set.
- 5
Cut into squares; serve warm or pack cold.