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Potato, corn and capsicum frittata

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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
Ingredients
Serves
people
Method
  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.

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.

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

 
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