Herb and Potato Frittata 

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An easy recipe that's perfect for Sunday night dinner.

Suggestions:

Any leftovers are great in lunchboxes.

Ingredients:

1 Tbsp olive oil

3 potatoes, peeled and thinly sliced

1 onion, finely sliced

1/2 red capsicum, finely sliced

1 cup corn, cooked

1/4 cup chopped fresh herbs (basil, parsley, coriander)

6 eggs, lightly beaten

1/4 cup grated parmesan cheese

Directions:

Heat 1 tablespoon of oil in a large heavy-based frying pan. Add potatoes and onion. Cook, covered, for about 10 minutes. Add a little water or stock to prevent sticking if necessary. Add capsicum. Cover. Cook for a further 5 minutes or until potatoes are tender. Combine potato mixture with corn, herbs, eggs and cheese in a bowl.

Heat remaining tablespoon of oil in the frying pan. Add potato and egg mixture. Cook on medium heat for about 5 minutes or until egg is just set. Place under pre-heated hot grill for a further 5 minutes or until golden and egg is set. Stand for a few minutes before cutting into wedges.

Variations:

Serve with a fresh salad and crusty bread. Nutritional information does not include serving suggestions.

Author:

Fresh Finesse

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