Veggie frittata
7 ingredients · 25 minutes · 6 servings
Ingredients
2 red peppers (cubed)
3 potatoes (cubed)
2 large onions (chopped)
4 cloves garlic (chopped)
2 tbsp extra virgin olive oil
1 tbsp nutritional yeast
1 tsp Sea Salt
Pepper
8 Eggs
Directions
Chop the red peppers, onions, potato and garlic.
Put them in a large oven proof dish and drizzle them in olive oil.
Bake at 180c (338f) for about 35 minutes, stirring half way through.
Meanwhile, whisk the egg in a mixing bowl with the salt, pepper and nutritional yeast.
Pour the egg over and bake for a further 15 minutes.
Enjoy warm or cold the next day.
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
A 10-inch cast-iron pan was used for 6 servings.
More Flavour
Season the potatoes with garlic powder or black pepper.
Additional Toppings
Garnish with additional green onions or fresh herbs.
No Yellow Potato
Use russet potatoes instead.
Like it Spicy
Add red pepper flakes or serve with hot sauce.
