Name: Pepper and Feta Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 2 adult and 2 child portions
Ingredients: 3 cups drained and diced canned potatoes; 2 bottled or canned roasted red bell peppers, cut into strips; 2 garlic cloves, crushed; 1 red or white onion, chopped; sea salt and freshly ground black pepper; 6 eggs, beaten; 1⅓ cups crumbled feta cheese; mixed salad, to serve; 1 cup frozen peas, thawed; 1 small handful parsley leaves, chopped; 2 tablespoons olive oil

Preparation info

Makes
2
adult

Difficulty
Easy
Ready in
30 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Quick and easy, this recipe uses ingredients you should be able to get from a local convienence store when the cupboards are bare, and it makes the perfect light meal with a salad for your weekend. If you don’t have canned potatoes, boil salad potatoes and cut them into cubes, then continue with the recipe.

Ingredients

2 tablespoons olive oil
1 red or white onion, chopped
2

Method

Heat the oil in a flameproof 8-inch nonstick skillet over medium heat, add the onion and cook about 5 minutes until soft and just beginning to turn golden. Add the garlic and potatoes and continue to cook about 3 minutes until the potatoes are thoroughly heated through.
Stir the red peppers, peas and parsley into the beaten eggs and season lightly with salt and

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Pepper and Feta Frittata

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