Baked Potato and Vegetable Frittata 

Rating: (64 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A wonderful dish for a vegetarian main course.

Ingredients:

1/2 Tbsp oil

3 potatoes, cooked & sliced

1 cup cooked vegetables (beans, peas, pumpkin, sweet potato)

8 eggs, medium

2 Tbsp skim milk

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

1 tsp lemon rind

1 freshly ground black pepper

Directions:

Preheat oven to 220ºC. Brush a large round dish with oil.

Cover base with potatoes and vegetables. Beat eggs with milk, pepper, herbs and lemon rind. Pour over the potato and vegetables.

Place in the oven and bake for 20 - 25 minutes or until set. Serve warm with a salad of mixed leaves and fresh crusty bread, if desired.

Variations:

Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

Member Comments: (6)

By: ditann01 - 2013-02-28
Can''t wait to try this!

By: bellaris - 2012-08-13
Am I the only one who finds it odd that, on a website which advocated you WEIGHING and recording everything, it just says "3 Potatoes, Cooked and Sliced" and yet it gives nutritional information on the right, including Cals. I would think they couldn''t do that unless the potatoes were weighed.

By: chickenshorts - 2011-06-11
Great easy recipe! Perfect for using up left-over vegies, just throw it all in! I also substituted 1/2 the eggs with a 250g tub of ricotta cheese & it was delishous!!

By: cteeal - 2010-09-29
Tried this yesterday for something different. I incorporated diced pumpkin, sliced zucchini and tomato slices on top. It was absolutely fantastic and will become a regular meal. Loved it. Thanks heaps for sharing it.

By: paulab - 2009-10-28
Really filling! I''ve also made this recipe and replaced 4 of the eggs with a tub of cottage cheese: beautiful!

By: champley - 2009-05-14
yum