* PLUS Baking Time: 30 minutes, Standing Time: 5 minutes
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.
- 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)
- 15 g,
- 7 g,
- 13 g,
- 1 g,