This vegetable frittata recipe is so versatile.  You can add pretty much anything you like – for example, swap the white potato for sweet potato or pumpkin.  Add some corn, peas, sliced beans, broad beans etc.  You can also make this in a smaller pan, just adjust your vegetable quantities.

You could also replace the bacon with shredded chicken, salmon, tuna or leave the meat out for a vegetarian option.  Yum!!

TIP: I used medium sized potatoes when making this recipe.
TIP: To make this vegetarian, simply leave out the bacon.

February 20, 2018
  • 10m
  • 30m
  • 40m
  • 1

Ingredients

  • 2 tbsp. butter
  • 4 potatoes
  • 4 rashers of nitrate-free bacon (optional)
  • 4 broccoli stalk
  • 2 carrot
  • 1 handful of baby spinach
  • 3/4 c cheese
  • 10 egg
  • 1 handful of fresh parsley
  • salt and pepper to taste

Instructions

  1. Dice up bacon, broccoli, spinach, and parsley. Grate carrot and cheese. Thinly slice potatoes.
  2. Brush butter onto the base of a frying pan.
  3. Lay peeled and thinly sliced potatoes on the bottom of the pan.
  4. Then sprinkle over finely diced broccoli, grated carrot, thinly sliced baby spinach and grated cheese.
  5. Cook this over medium heat on the stove top for 10 minutes.
  6. Whisk eggs in a seperate bowl. Pour over egg mixture and let this cook for a further 10 to 15 minutes, or until you can see it's half cooked.
  7. Wrap foil around your handle and cook the top of your frittata under the grill until done. Use medium heat as you don't want it to burn.
  8. Serve on it's own or with a salad.

Nutrition

  • 6