Potato and cheese frittata

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Allergen – Contains dairy and egg. Gluten and nut free. Vegetarian.

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Potato and cheese frittata on a chopping board with a triangular slice cut out

g V Vegetarian NF Nut free GF Gluten free Breakfast Main meal

Ingredients

Oil – olive - 30 ml

Potato - 450 grams (Peeled, diced small)

Onion – brown - 180 grams (Sliced)

Garlic – crushed - 1 tsp.

Eggs - 6 (Beaten )

Milk - 40 ml (Skim)

Cheese – grated - 120 grams (Light)

Parsley – continental - 2 tbsp. (Chopped)

Oil – olive - 60 ml

Potato - 900 grams (Peeled, diced small)

Onion – brown - 360 grams (Sliced)

Garlic – crushed - 2 tsp.

Eggs - 12 (Beaten )

Milk - 80 ml (Skim)

Cheese – grated - 240 grams (Light)

Parsley – continental - ¼ bunch (Chopped)

Oil – olive - 100 ml

Potato - 4.5 kg (Peeled, diced small)

Onion – brown - 1.8 kg (Sliced)

Garlic – crushed - 85 grams

Eggs - 50 (Beaten )

Milk - 400 ml (Skim)

Cheese – grated - 1.2 kg (Light)

Parsley – continental - 1 bunch (Chopped)

Method

Pre heat the oven to 170oc.
In a pot heat the oil, add the onions, garlic and potato, continue on medium heat, stirring often until the potato is almost cooked through. Remove from the heat, allow to cool slightly.
In another bowl beat the eggs, cream, cheese and parsley together, tip the potatoes in and mix through.
Tip the mixture into a lightly greased tray and bake in the oven for 30-40 minutes or until just set and slightly browned on top, allow to cool before cutting into portions.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

Copyright © State of Victoria 2025.