Made with AI
Garden Vegetable, Feta and Potato Frittata
40 min 445 kcal per serving Medium
Ingredients
4 Servings
- large eggs8 eggs
- liquid egg whites240 g
- baby spinach200 g
- sliced mushrooms300 g
- red bell pepper, diced200 g
- crumbled feta cheese120 g
- olive oil15 ml
- potatoes, diced600 g
- fresh parsley and chives, chopped10 g
Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
Place the diced potatoes in a saucepan and cover them with water. Bring to a boil, then simmer for 6–8 minutes, until just tender but not falling apart. Drain thoroughly.
- 3
Whisk the eggs and liquid egg whites together in a large bowl until evenly combined. Stir in half of the crumbled feta and half of the chopped parsley and chives.
- 4
Heat the olive oil in a large oven-safe, nonstick skillet over medium-high heat.
- 5
Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until their released moisture has evaporated and they begin to brown.
- 6
Add the diced red bell pepper and cook for 3–4 minutes, until slightly softened.
- 7
Add the baby spinach in batches and cook for 1–2 minutes, stirring, until wilted. Add the drained potatoes and gently distribute all the vegetables in an even layer.
- 8
Pour the egg mixture evenly over the vegetables. Reduce the heat to medium-low and cook without stirring for 4–5 minutes, until the edges begin to set.
