Pepper and Feta Frittata

Preparation info

  • Makes


    • Difficulty


    • Ready in

      30 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

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 donโ€™t have canned potatoes, boil salad potatoes and cut them into cubes, then continue with the recipe.


  • 2 tablespoons olive oil
  • 1 red or white onion, chopped
  • 2 garlic cloves, crushed
  • 3 cups drained and diced canned potatoes
  • 2 bottled or canned roasted red bell peppers, cut into strips
  • 1 cup frozen peas, thawed
  • 1 small handful parsley leaves, chopped
  • 6 eggs, beaten
  • 1โ…“ cups crumbled feta cheese
  • sea salt and freshly ground black pepper
  • mixed salad, to serve


    1. 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.
    2. Stir the red peppers, peas and parsley into the beaten eggs and season lightly with salt and pepper, then pour the mixture into the pan and scatter the feta cheese over the top. Reduce the heat as low as possible and cook the frittata 10 to 12 minutes until it is almost set, carefully checking the underneath isnโ€™t burning by lifting the edge with a spatula.
    3. Meanwhile, heat the broiler to high. Put the pan under the broiler a couple of minutes to cook the top of the frittata and give it a slightly golden appearance.
    4. Slide the frittata onto a plate, cut into wedges and serve with a salad.