Try this recipe for a Sunday brunch or bookmark it for the Saturday or Sunday after a party that you might go to in the future, cause this is perfect hangover food.
By Pallavi Gupta
Veggie Frittata
- Total Time: 30 minutes
- Yield: 3-4 1x
Description
Try this recipe for a Sunday brunch or bookmark it for the Saturday or Sunday after a party that you might go to in the future, cause this is perfect hangover food.
Ingredients
Scale
- 5 eggs
- 2 potatoes, peeled and boiled
- 1 medium onion, sliced
- 1/2 red bell pepper, chopped into small pieces
- 2 tsp smoke paprika
- 1/4 cup crumbled goat cheese – or grated parmesan
- 2 tbsp olive oil
- 2 tsp of dried herb – parsley, basil or oregano (optional)
- salt & pepper
Instructions
- Dice the boiled potatoes into bite size pieces.
- Heat 1 tbsp olive oil in a non stick pan. Add onions, sprinkle some salt and cook till the onions starts sweating.
- Add bell pepper and continue to cook on medium low.
- Once the bell pepper turns soft, add potatoes and paprika and the dried herb (if using). Stir lightly till everything is mixed. Turn the heat off.
- Leave the mixture in the pan but using a spatula pat it lightly to distribute evenly in the pan. You are looking to create a pancake shape as big as your non-stick pan. Keep aside.
- In a bowl beat eggs – like you would for an omelette.
- Mix cheese in the eggs.
- Return the non-stick pan to heat. Pour the egg mixture slowly over the pancake shape. Season with salt and pepper. Pour 1/2 tbs oil around the edge and cook covered on medium low for 3 to 4 minutes.
- Flip the frittata, add the rest of the oil around the edges and continue to cook uncovered for a few more minutes.
- Check to see if its cooked through. If you feel that the eggs are not done, continue to cook for a few more minutes.
- Serve warm with bread.
- Prep Time: 10 mins
- Cook Time: 20 mins
