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.

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.