Difficulty Level


  • 2 tablespoons olive oil
  • 1 medium onion, peeled and sliced
  • 1 medium red capsicum, sliced
  • 2 potatoes, cooked
  • 2 cups broccoli, cooked
  • 6 eggs
  • 1/4 cup water
  • 1/2 cup fresh Parmesan cheese, freshly grated
  • 1 tablespoon parsley, chopped
  • 1 clove garlic, crushed (optional)


Use a heavy based non-stick fry pan. Other pans risk the frittata sticking or burning. Chop the onions and capsicum to the same size so that they cook evenly. Heat the olive oil in a heavy based, deep fry pan. Add the onions and capsicum and cook over a medium heat for about three minutes until they soften. If garlic is being used, add one clove of peeled and crushed garlic at this point and cook for a further minute. While the onion and capsicum are softening, slice the cooked potatoes and chop the broccoli. Place the potato slices evenly on top of the softened vegetables and put the broccoli on top. Leave space between the vegetables so the egg can travel through. Add salt and pepper to taste. Beat the eggs and beat in the water. Tip this mixture over the broccoli and shake the pan to work it through the vegetables. Cover and cook on very low heat for 10-15 minutes. Alternatively, remove the lid and cook in the oven, uncovered for the same amount of time. To tell whether it's cooked, shake the pan to see if it wobbles in the centre. It's cooked when it does not wobble. Remove from heat and allow to sit for five minutes. If frittata is cooked on the stove top, place it under the grill very briefly before serving to make the top golden brown. Garnish with freshly grated Parmesan cheese and a few sprigs of parsley. flip or slide on to a chopping board and cut in wedges. Serves four. Note: If using cooked meat, such as left over chicken or ham, add it to the frittata at the same time as the vegetables. Alternatively, raw meat, whether chicken or bacon, may be added with the onions and capsicum.

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