Frittata - Potato Based Quiche

Frittata - Potato Based Quiche


2 minute read

It’s been a while! A RECIPE for your Sunday breakfast or the week ahead.
I am all about quick easy delicious healthy recipes right now! Even better if they can be breakfast, lunch or dinner! We had it for dinner last night and breakfast this morning! Can be eaten cold, packed in lunch boxes or quickly heated up in the air fryer. YUM!

Ingredients:
1kg baby potatoes (I used the red ones)
1 zucchini
1 red capsicum
1 onion
125g feta (I used the Barambah Organics Feta from Woolies)
8 free range organic eggs
extra virgin olive oil
(you can use whichever veggies or cheese you prefer)
Salad to serve

Method:
- Preheat the oven to 180°C
- Add the whole potatoes (skin on) to a large pot and cover with water and a lid
- Bring to the boil and simmer until the potatoes are cooked, the skin will be splitting
- Drain the potatoes, toss with a little olive oil and put aside
- Chop the veggies and sauté in olive oil until softened
- Line your baking tray with baking paper (I used a 22cm round springform cake tin)
- Place your potatoes into the tray and using the bottom of glass/cup squash them so they form the base of your dish
- Add the cooked veggies onto the potatoes and spread evenly
- Crumble the feta over the veggies
- Whisk up the eggs and pour them over the top
- Bake in the oven until the egg is cooked through and the top is as golden as you like it
- Store in the fridge for up to 3 days

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