Potato, corn and capsicum frittata
Allergen – Contains dairy and egg. Gluten and nut free. Vegetarian.
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g
V
Vegetarian
NF
Nut free
GF
Gluten free
Breakfast
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180oc
- Heat the oil in a pan or a pot, sauté the garlic until soft, add the potato and cook until beginning to colour slightly, add the capsicum and the corn, cook for a further 5 minutes and remove from the heat.
- In a bowl, combine the parsley, eggs, milk and cheese.
- Mix through the potato mixture and pour into a deep lined tray or dish. Sprinkle over the paprika.
- Bake for 30-45 minutes or until set. Serve hot or warm.
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