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Potato, capsicum & eggplant frittata

  • 0:10 Prep
  • 0:20 Cook


  • 60mls (1/4 cup) olive oil
  • 1 large red onion, cut into thin wedges
  • 1 large red capsicum, quartered, deseeded, chopped
  • 2 large (about 500g) desiree potatoes, unpeeled, cut into 1cm cubes
  • 350g (about 1 small) eggplant, cut into 1cm cubes
  • 4 garlic cloves, crushed
  • 9 eggs, at room temperature
  • 2 tablespoons chopped fresh oregano leaves
  • Salt & ground black pepper, to taste
  • 125g mixed salad leaves, washed, dried, to serve


  • 1
    Heat the olive oil in a large (30cm base measurement) non-stick frying pan over medium-high heat. Add the red onion, capsicum, potatoes, eggplant and garlic. Cook for 10 minutes, tossing occasionally, or until the vegetables have softened slightly and the potatoes are light golden.
  • 2
    Whisk the eggs, oregano, salt and pepper in a medium bowl. Pour the egg mixture over the vegetables in the frying pan. Reduce heat to medium-low and cook for 5-7 minutes or until the frittata is almost set, but the top is still runny.
  • 3
    Meanwhile, preheat grill on high. Place the frying pan under preheated grill and cook for 5 minutes or until the frittata is set and the top is lightly browned. Loosen the frittata with a spatula and slide onto a large plate or board.
  • 4
    Cut into wedges and serve with the salad leaves.

Source: taste.com.au


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