Potato, capsicum & eggplant frittata
Discover a delicious Potato, Capsicum & Eggplant Frittata recipe that'll make your taste buds dance! Made with fresh ingredients like onion, red pepper, potatoes, and eggplant, this savory dish is seasoned with garlic and oregano and perfect for breakfast, brunch, or dinner.
- 11 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
The Potato, Capsicum, and Eggplant Frittata is a hearty and nutritious dish perfect for any meal of the day. Combining fresh vegetables and eggs, this frittata offers a balanced mix of flavors and textures that are sure to satisfy. Easy to prepare and packed with nutrients, it’s a perfect choice for a quick meal that doesn’t compromise on taste.
Ingredients:
Instructions:
Preheat your oven to 180°C (350°F). This will ensure it's hot and ready when your frittata is ready to be baked.
- Peel and thinly slice the potatoes.
- Dice the red capsicum.
- Finely slice the onion.
- Dice the eggplant.
- Mince the garlic cloves.
- In a large ovenproof skillet or frying pan, heat the olive oil over medium heat.
- Add the sliced onion and cook for about 3-4 minutes until they become translucent.
- Add the red capsicum and cook for another 2 minutes.
- Add the thinly sliced potatoes and diced eggplant. Cook for about 10-12 minutes, stirring frequently, until the vegetables are tender.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add 2 tablespoons of dried oregano to the cooked vegetables.
- Season with salt and pepper to taste. Stir well to ensure everything is evenly combined.
- In a separate bowl, whisk the 6 eggs until they are well beaten.
- Pour the beaten eggs over the vegetable mixture in the skillet. Use a spatula to gently stir and evenly distribute the eggs among the vegetables.
- Cook on the stovetop for about 3-4 minutes, or until the edges start to set. Do not stir.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top. You can check by inserting a knife into the center; it should come out clean.
- Once done, remove the frittata from the oven and let it cool for a few minutes.
- Slice into wedges and serve warm.
Tips:
- Ensure the vegetables are evenly chopped so they cook uniformly.
- Pre-cook the potatoes until they are just tender; this ensures they will be perfectly cooked in the frittata.
- Use a non-stick skillet to prevent the frittata from sticking and to make it easier to flip.
- Let the frittata sit for a few minutes before slicing, this will help it set and be easier to cut.
- You can add cheese like feta or cheddar for extra flavor.
- Experiment with additional herbs like thyme or rosemary to customize the taste.
This Potato, Capsicum, and Eggplant Frittata is as versatile as it is delicious. Serve it hot or at room temperature, and pair it with a simple green salad for a wholesome meal. Enjoy the flavors of fresh vegetables and eggs coming together in this delightful dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 740 grams |
| Energy | |
| Calories 510kcal | 25% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 20g | 52% |
| Sugar 16g | 17% |
| Fat | |
| Fat 45g | 55% |
| Saturated 9g | 31% |
| Cholesterol 620mg | - |
| Vitamins | |
| Vitamin A 350ug | 39% |
| Choline 550mg | 101% |
| Vitamin B1 0.46mg | 38% |
| Vitamin B2 0.91mg | 70% |
| Vitamin B3 4.78mg | 30% |
| Vitamin B6 1.29mg | 76% |
| Vitamin B9 260ug | 64% |
| Vitamin B12 1.53ug | 64% |
| Vitamin C 100mg | 114% |
| Vitamin E 6mg | 38% |
| Vitamin K 110ug | 90% |
| Minerals | |
| Calcium, Ca 380mg | 29% |
| Copper, Cu 0.54mg | 60% |
| Iron, Fe 11mg | 96% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 1990mg | 59% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 220mg | 14% |
| Zinc, Zn 3.52mg | 32% |
| Water | |
| Water 590g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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