Potato, capsicum & eggplant frittata
The Potato, Capsicum, and Eggplant Frittata combines sautéed vegetables and whisked eggs, baked until golden. This hearty dish is perfect for any meal and is rich in flavour with a hint of oregano.
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 cup olive oil1 onion
1 red pepper
2 potatoes
1 eggplant
2 garlic cloves
6 eggs
2 tbsp dried oregano
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.
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.
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!
Potato, capsicum & eggplant frittata FAQ:
Bake the frittata in a preheated oven at 180°C (350°F) for 15-20 minutes, or until it is fully set and golden on top. An inserted knife should come out clean to indicate doneness.
Yes, you can use any ovenproof skillet or frying pan; just ensure it is large enough to hold all the ingredients and is safe for oven use.
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can substitute eggplant with zucchini or squash if you prefer a different flavor or texture, although it may slightly change the overall taste of the frittata.
In place of oregano, you could use thyme, basil, or parsley for different flavor profiles, keeping in mind that it will alter the dish's taste.
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.
Nutrition per serving
2 ServingsCalories 510kcal
Protein 27g
Carbohydrates 70g
Fiber 20g
Sugar 16g
Fat 45g
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