Potato and pepper frittata

A generous frittata with tender potatoes and colourful peppers, baked in the oven. Filling, economical and easy, it can be eaten hot or cold, at home or on a picnic.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 384 kcal · 20 g protein · 26 g carbohydrate · 21 g fat

Ingredients

• 8 eggs
• 3 potatoes
• 2 peppers
• 1 onion
• 50 g Parmesan
• 2 tbsp olive oil

Method

1. Cook the diced potatoes and soften the peppers and onion.
2. Beat the eggs with the Parmesan.
3. Pour over the vegetables in an ovenproof frying pan.
4. Finish in the oven for 15 minutes at 180 °C.

Nutritional benefits

Eggs provide complete protein and keep you full, potatoes supply carbohydrate and potassium, and peppers add vitamin C and antioxidants. A complete, filling frittata, naturally gluten-free, that travels well for a meal on the go.

Variations and substitutions

• With courgettes or mushrooms.
• With feta or goat’s cheese.
• With chorizo for a spicier version.
• As mini frittatas in muffin tins.

Storage and making ahead

Keeps for 3 days and can be eaten cold: ideal for picnics or lunchboxes.

💡 Good to know

Pre-cook the potatoes well before mixing them with the eggs: they will not have time to cook while the frittata sets.

Related reading

Discover more vegetarian recipes · high-protein recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: eggs · potatoes · peppers · onion · Parmesan.

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