Potato, corn and capsicum frittata
Allergen – Contains dairy and egg. Gluten and nut free. Vegetarian.
Download Recipe
g
Best choice
V
Vegetarian
NF
Nut free
GF
Gluten free
Breakfast
Main meal
Ingredients
Serves
people
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
Register your interest
"*" indicates required fields