Red Pepper & Parmesan Frittata

Red Pepper & Parmesan Frittata

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4-6 servings


  • Preheat oven to 170 C.
  • Heat half the oil in a large (23-26cm) ovenproof pan and cook the onion until soft.
  • Peel potatoes and either slice very thinly or, chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don’t overdo it or they will turn to mush.
  • Whisk the eggs with rosemary, salt, and pepper in a large bowl. Add sliced/chopped potatoes and toss well to coat. Add in softened onions and stir to combine.
  • Add the remaining oil to the pan then pour in the egg/vegetable mixture. Stir grated parmesan into eggs and potatoes. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes.
  • Before popping in the oven to finish cooking, sprinkle over capsicum and cubed parmesan. Bake in the oven until golden brown and set in the middle – about 20-25 minutes
  • Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with pesto, basil leaves, and your favourite chutney.


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