Mediterranean frittata
56
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
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 15g, Carbohydrates 7g, Fat 13g, Fibre 1g.