Bell pepper and potato frittata


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


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


Heat oil in a skillet and sauté red pepper, green onions and garlic for 4-5 minutes over a low to medium heat.

While vegetables are cooking, mix parsley and grated chees with the beaten eggs. Pour into the pan.

Cook on a low heat until the eggs are almost set.

Broil for 5-10 minutes to melt the cheese and finish cooking the egg.

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.

Preparation time 10 minutes
Cooking time 29 minutes
Total time
39 minutes
4 servings