Chilli and vegetable frittata

An Italian egg-based dish packed full of capsicum, red onion, potato and chilli.

  • 1 hr 40 mins cooking
  • Serves 4
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Chilli and vegetable frittata
  • 2 potatoes (400g), sliced thinly
  • 1 tablespoon olive oil
  • 1 red onion (170g), sliced thinly
  • 3 clove garlic, crushed
  • 1 green capsicum (200g), sliced thinly
  • 1 red capsicum (200g), sliced thinly
  • 2 red banana chillies, sliced thinly
  • 1 1/2 cup (185g) grated cheddar cheese
  • 5 eggs, beaten lightly
  • 1 cup (250ml) cream
  • 1 green thai chilli, chopped finely
  • 2 tablespoon finely chopped fresh coriander


Chilli and vegetable frittata
  • 1
    Grease deep 20cm-round cake pan; line base with greaseproof paper.
  • 2
    Boil, steam or microwave potato until just tender. Drain; cool.
  • 3
    Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft. Remove from pan.
  • 4
    Add capsicums; cook, stirring, until tender. Remove from pan.
  • 5
    Add chillies; cook, stirring, until just tender.
  • 6
    Layer potato, onion mixture, capsicums and chillies in prepared pan, sprinkling cheese between layers. Pour combined egg, cream and coriander over top. Bake, uncovered, in moderately hot oven 1 hour. Stand in pan 10 minutes before cutting.


Try layering dry chargrilled eggplant and capsicum slices, semi-dried tomatoes, cheese and chopped fresh basil, or make a breakfast frittata with mushrooms, tomato and chives. Ricotta cheese may be substituted for cream to reduce fat and kilojoule count, if preferred. Frittata can be made 1 day ahead and refrigerated, covered.

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