Description
This veggie frittata is a hearty and delicious dish, perfect for a Sunday brunch or as a comforting hangover cure.
Ingredients
Scale
- 5 eggs
- 2 potatoes, peeled and boiled
- 1 medium onion, sliced
- 1/2 red bell pepper, chopped into small pieces
- 2 tsp smoked paprika
- 1/4 cup crumbled goat cheese or grated parmesan
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Dice the boiled potatoes into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
- Add the sliced onions, sprinkle with a pinch of salt, and cook for about 5 minutes until the onions start to sweat and become translucent.
- Add the chopped red bell pepper to the pan and continue to cook for another 3-4 minutes until the peppers are softened.
- In a bowl, beat the eggs with smoked paprika, salt, and black pepper to taste.
- Add the diced potatoes to the pan, stirring gently to combine with the onions and peppers.
- Pour the beaten eggs over the vegetables in the pan, tilting the pan to distribute the eggs evenly.
- Sprinkle crumbled goat cheese or grated parmesan over the top.
- Reduce the heat to low, cover the pan, and cook for 10-12 minutes until the eggs are set and the cheese is melted.
- Remove from heat and let it cool slightly before slicing and serving.
Notes
For a spicier kick, add a pinch of red pepper flakes. This frittata can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. Substitute goat cheese with feta for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 15
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
- Cholesterol: 210