Pepper Feta and Smoked Paprika Frittata Recipe

Name: Pepper Feta and Smoked Paprika Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: low-fat cooking spray; 1 red pepper (deseeded and cut into chunks); 500 g salad potatoes (cooked and quartered); 2 carrots (peeled and grated); 2 courgettes (grated); 100 g frozen peas (defrosted); 2 teaspoons sweet smoked paprika; 5 eggs (large beaten); 2 tablespoons dill (chopped or flat leaf parsley); 50 g feta cheese (low fat)

Servings: persons

low-fat cooking spray
1 red pepper (deseeded and cut into chunks)
500 g salad potatoes (cooked and quartered)
2 carrots (peeled and grated)
2 courgettes (grated)
100 g frozen peas (defrosted)
2 teaspoons sweet smoked paprika
5 eggs (large beaten)
2 tablespoons dill (chopped or flat leaf parsley)
50 g feta cheese (low fat)

1
Heat the low fat cooking spray in frying pan and preheat the grill, add the potatoes, carrots and courgettes and cook for a further 5 minutes until starting to soften and colour.
2
Season with sea salt and black pepper.
3
Stir in the peas and smoked paprika set aside to cool slightly.
4
Whisk the eggs in a large bowl, tip the veg mix and return to the pan.
5
Scatter the dill or parsely and cook gently until the egg is set.
6
Finish off the frittata under the hot grill until golden and bubbling.
7
Serve scattered with the cheese.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: low-fat cooking spray, 1 red pepper (deseeded and cut into chunks), 500 g salad potatoes (cooked and quartered), 2 carrots (peeled and grated), and more.

Yes, Pepper Feta and Smoked Paprika Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Feta and Smoked Paprika Frittata

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