Potato, corn and capsicum frittata

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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

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.

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