Potato, corn and capsicum frittata

Allergen – Contains dairy and egg. Gluten and nut free. Vegetarian.
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Potato, corn and capsicum frittata in a pan
g Best choice V Vegetarian NF Nut free GF Gluten free Breakfast Main meal

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

  1. Pre heat the oven to 180oc
  2. 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.
  3. In a bowl, combine the parsley, eggs, milk and cheese.
  4. Mix through the potato mixture and pour into a deep lined tray or dish. Sprinkle over the paprika.
  5. Bake for 30-45 minutes or until set. Serve hot or warm.