Herbed Potato and Pepper Frittata with Feta

Ingredients

• 8 large eggs
• 250 g Yukon gold potatoes
• 150 g red bell pepper
• 60 g feta
• 10 g fresh dill
• 1.5 tbsp extra-virgin olive oil
• 2 cloves garlic
• 0.4 tsp fine sea salt
• 0.3 tsp black pepper

Instructions

1. Heat the oven grill to high. Cut the Yukon gold potatoes into 1 cm dice and fry them in the extra-virgin olive oil in an ovenproof skillet over medium-high heat for 8 minutes, until crisp at the corners and soft through the middle.
2. Slice the red bell pepper and add it with the sliced garlic for 3 minutes, until the pepper softens and the garlic turns pale gold and fragrant.
3. Beat the large eggs with the fine sea salt, black pepper and most of the chopped fresh dill for 30 seconds, until the mixture is uniformly yellow and just beginning to foam. Air beaten in now is what makes the frittata rise.
4. Spread the vegetables evenly across the pan, turn the heat to low and pour in the eggs. Cook undisturbed for 5-6 minutes, until the edges are set and opaque but the middle still ripples when you nudge the pan.
5. Crumble the feta over the surface and slide the pan under the hot grill for 2-3 minutes, until the top puffs, turns golden in patches and no longer looks wet in the centre.
6. Rest 3 minutes before cutting — it continues to set and slices cleanly instead of collapsing. Scatter with the reserved fresh dill and serve in wedges.

Nutrition (per serving)

Calories

586

Protein

33.1 g

Fat

36.8 g

Carbs

30.6 g