Bell pepper and potato frittata


A great dish for a light meal: breakfast, lunch, or supper.


potatoes (medium, boiled, peeled and cut into bite-size chunks)
bell pepper (red, chopped)
green onions (chopped)
1 clv
garlic (finely chopped)
eggs (lightly beaten)
1 T
parsley (finely chopped)
1⁄2 c
cheese (grated)
1 T
olive oil


  1. Heat oil in a skillet and sauté red pepper, green onions and garlic for 4-5 minutes over a low to medium heat.
  2. While vegetables are cooking, mix parsley and grated chees with the beaten eggs. Pour into the pan.
  3. Cook on a low heat until the eggs are almost set.
  4. Broil for 5-10 minutes to melt the cheese and finish cooking the egg.
  5. Serve straight away.


To prepare potatoes, place them in a pan and cover with cold water. Bring to the boil and cook for 15-20 minutes, or until tender. Drain, peel and chop.Use a skillet that can stand the oven or the broiler for the frittata.