Spanish-Style Potato & Pepper Frittata
40 min376 kcal each
A thick, sliceable frittata of potato, peppers and feta. It is as good cold from the fridge as warm.
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Plan this recipeIngredients
for 4 servings- Eggs10 piece
- Egg whites200 g
- Potatoes400 g
- Red bell pepper1 piece
- Onion1 piece
- Feta, crumbled60 g
- Baby spinach60 g
- Olive oil1 tbsp
- Smoked paprika1 tsp
- Salt½ tsp
Method
Prep 10 min · cook 30 min- Slice the potatoes thinly and cook them gently in the oil in an ovenproof pan, covered, for 12 minutes until tender.
- Add the sliced onion and pepper for 5 minutes, then the spinach.
- Whisk the eggs, whites, paprika and salt and pour over. Scatter with the feta.
- Cook on low for 5 minutes, until the edges set.
- Finish under a hot grill for 3–4 minutes, until puffed and golden. Cool slightly before slicing into quarters.
Nutrition
per servingCal
376
Protein
26g
Carbs
24g
Fat
19g
Of 4.3g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 6.5g is saturated.
