Potato, capsicum and spinach frittata

This potato, capsicum and spinach frittata is done in no time - full of flavour and nourishing goodness.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Potato, capsicum and spinach frittata
  • 500 gram baby new potatoes
  • 8 free-range eggs
  • 2/3 cup (160ml) milk
  • 1 tablespoon olive oil
  • 100 gram baby spinach leaves
  • 1 cup (240g) chargrilled red capsicum (bell pepper), drained, chopped coarsely
  • 100 gram soft goat’s cheese, crumbled
  • 1 tablespoon tablespoon lemon rind strips (see notes)
Olive salsa
  • 1/4 cup (55g) pitted kalamata olives, chopped
  • 1/4 cup (40g) pitted green sicilian olives, chopped
  • 1/4 cup (40g) pitted green olives, chopped
  • 1/2 cup small red onion (50g), chopped finely
  • 1/4 cup chopped fresh flat-leaf parsley
  • pinch dried chilli flakes
  • 1 tablespoon olive oil
  • 2 teaspoon lemon juice


Potato, capsicum and spinach frittata
  • 1
    Place potatoes in a medium saucepan with enough cold water to just cover. Boil over medium heat for 15 minutes or until potato is tender; drain. Cut into 2.5cm pieces.
  • 2
    Meanwhile, make olive salsa: Combine ingredients in a small bowl.
  • 3
    Whisk eggs and milk in a medium bowl; season.
  • 4
    Preheat grill.
  • 5
    Heat oil in a heavy-based frying pan over medium-high heat; cook spinach until wilted. Add potatoes and capsicum; cook, stirring, for 1 minute. Add egg mixture. Reduce heat to medium; cook for 7 minutes or until egg is almost set. Top with cheese. Place under heated grill for 3 minutes or until golden and set.
  • 6
    Serve frittata with salsa; sprinkle with lemon rind.


If you have one, use a zester to create the strips of lemon rind. If you don’t have one, peel two long, wide strips of rind from the lemon, without the white pith, then cut them lengthways into thin strips.

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