I threw this frittata together between working on a last-minute assignment that came in at 6:30 p.m. It’s an easy and tasty vegetarian dinner (or lunch or brunch) and it’s definitely a recipe to keep in mind when the going gets tough!
Potato, Green Bean & Feta Frittata
- 3 tbsps mild olive oil
- 400g potatoes, unpeeled and cubed
- 2 shallots, halved and sliced
- 2 cloves of garlic, finely chopped
- 7 eggs
- 1 1/2 tsp ground turmeric
- fleur de sel
- freshly cracked pepper
- 300g trimmed & cooked green beans
- 150g feta, crumbled
Preheat the oven to 180C. Heat the oil in an ovenproof frying pan or casserole and fry the potatoes for 8 minutes. Add the shallots and garlic and cook for a few more minutes. Whisk the eggs with the turmeric and salt and pepper to taste. Take the pan off the heat and pour in the eggs. Top with the green beans and feta. Bake for approximately 25 minutes. Allow to cool slightly before cutting into wedges.