Pepper, feta and smoked paprika frittata
Serves: 4
Prep time: 10 minsTotal time: 
Photographed by Dan Jones and Yuki Sugiura
Pepper, feta and smoked paprika frittata
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
259Kcal
Fat
10gr
Saturates
3gr
Carbs
29gr
Sugars
9gr
Salt
1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- spray oil
- 1 red pepper, deseeded and cut into chunks
- 500g salad potatoes, cooked and quartered
- 2 carrots, peeled and grated
- 2 courgettes, trimmed and grated
- 100g frozen peas, defrosted
- 2 tsp sweet smoked paprika
- 5 large eggs, beaten
- 2 tbsp chopped dill or flat-leaf parsley
- 50g Be good to yourself Greek-style cheese, crumbled
- sea salt
Step by step
- Heat a large nonstick frying pan and preheat the grill. Spritz the pan with spray oil and gently fry the peppers for 5 minutes, then add the potatoes, carrots and courgettes and cook for a further 5 minutes until starting to soften and colour. Season with sea salt and freshly ground black pepper. Stir in the peas and smoked paprika. Set aside to cool slightly.
- Whisk the eggs in a large bowl, tip in the vegetable mixture and return to the pan. Scatter over the dill or parsley and cook gently over a medium heat for 5 minutes until the egg is almost set. Finish off the frittata under the hot grill until golden and bubbling. Serve scattered with the cheese.
