Potato, Pepper and Feta Frittata
| Prep Time | Cook Time | Total Time | Author | Serves |
|---|---|---|---|---|
| 15 minutes | 1 hour 20 minutes | 1 hour 35 minutes | Oakley's Vegetables | 6 People |
This Potato, Pepper and Feta Frittata is perfect for lunch on the go, as an easy dinner or with chorizo for a savoury, high-protein breakfast.
See where you can pick up a box of Golden Gourmet’s here.
Potato, Pepper and Feta Frittata
Ingredients:
750g Oakley’s Classic Golden Gourmet Potatoes
2 Tbsp extra virgin olive oil
2 red onions, sliced
4 cloves garlic, crushed
2 capsicum, sliced
200g feta cheese
12 eggs
1 cup sour cream
½ cup cream
Salt and pepper, to taste
1 cup tasty cheese, grated
3 cups mixed leafy greens
Instructions:
- Preheat the oven to 180 degrees celsius fan bake.
- Half the potatoes and boil in generously salted water for 15 to 20 minutes, or until fork-tender.
- Saute the onion, garlic and oil in a large fry pan on medium. Once the onion has gone translucent and fragrant, add in the capsicum. Saute for five minutes, or until the peppers are lightly charred.
- Grease a large baking dish with butter and add the contents from the frypan, and the diced potatoes and crumble the feta on top.
- In a separate bowl, mix the eggs, cream and sour cream. Add salt and pepper. Pour over the top of the baking dish and gently mix. Top with cheese, cover in foil and bake for 50 to 60 minutes in the middle of the oven or until the centre has risen and gone golden.
- Serve with mixed greens and relish.
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