italian

Roasted Pepper and Egg Frittata with Potatoes and Olives

Name: Roasted Pepper and Egg Frittata with Potatoes and Olives
Yield: 1 serving
Cuisine: italian
Ingredients: 139 g eggs; 204 g potato, diced small; 83 g roasted red peppers (jarred), sliced; 28 g pitted black olives, sliced; 23 g Parmesan cheese, grated; 15 g olive oil; 0.56 g black pepper; 7 g fresh parsley, chopped

This roasted dish pairs eggs with roasted red peppers, sliced, pitted black olives, sliced and potato, diced small. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced Vegetarian Gluten free High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

43 g Carbohydrates

40 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g eggs 199 kcal
204g potato, diced small 157 kcal
83g roasted red peppers (jarred), sliced 26 kcal
28g pitted black olives, sliced 41 kcal
23g Parmesan cheese, grated 92 kcal
15g olive oil 133 kcal
1g black pepper 1 kcal
7g fresh parsley, chopped 2 kcal

Cooking instructions

potato
Heat oven to 400 F (205 C). Microwave or parboil potatoes until just tender, 4-6 minutes.
potatoolive oil
Heat olive oil in an oven-safe skillet over medium. Brown potatoes 4-5 minutes, stirring occasionally.
roasted red peppers (jarred)
Add roasted red pepper and olives; warm 1 minute.
eggsParmesan cheeseblack pepper
Whisk eggs with Parmesan and black pepper. Pour into skillet and cook 2 minutes until edges set.
Transfer skillet to oven and bake 8-10 minutes until set. Rest 2 minutes, then slice and serve.