Mediterranean frittata

33

PREP TIME

10 min

Makes

4 Servings

* PLUS Baking Time: 30 minutes, Standing Time: 5 minutes
Mediterranean frittata

Yvonne Duivenvoorden

The humble potato is the star of this colourful and satisfying oven-baked omelette — we guarantee you’ll want to make it again and again.


Ingredients

  • 1 small cooked potato , peeled
  • 1 green onion
  • 1 plum tomato
  • 8 eggs
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/3 cup crumbled feta

Instructions

  • Preheat oven to 350F (180C). Lightly coat an 8-in. (2-L) square baking dish with vegetable oil. Grate potato. Thinly slice onion diagonally. Cut tomato into rounds. In a large bowl, whisk eggs with seasonings. Add potato and onion. Crumble in feta. Stir until mixed. Turn into baking dish and stir to evenly distribute ingredients. Top with tomato rounds.
  • Bake frittata, uncovered, in centre of oven until middle is set when dish is jiggled, 30 to 35 min. Let stand 5 min, then slice and serve.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 15 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 13 g,
  • Fibre
  • 1 g,