Ingredients

  • 4 large starchy potatoes, peeled, diced
  • 2 tbs olive oil
  • 1 onion, peeled, finely chopped
  • 6 free-range eggs, beaten
  • 4 tbs plain unsweetened yoghurt
  • 1-2 tbs Marmite™
  • 1 tbs chives, finely chopped
  • 2 tbs parsley, fresh chopped
  • 3/4 cup Edam cheese, grated
  • To serve, cherry tomatoes & baby spinach leaves.
     

Method

  1. Preheat oven to 200°C.  Parboil potatoes in salted water until just tender for 5 minutes. Drain and allow to cool.
  2. Heat an over proof fry pan or cast-iron dish with olive oil. Add onions and cook until lightly browned. Add the drained potatoes and stir well.
  3. Mix the eggs, yoghurt, fresh herbs and Marmite™ together. Season with freshly ground black pepper and a pinch of salt. Mix the egg mixture into the cooked potatoes and onion. Push down to settle in the dish. Sprinkle with cheese.
  4. Place oven-proof fry pan or dish in the oven and bake for 40-45 minutes. Remove from oven and allow to cool before turning out of pan or taking slices out. Use a knife to run around the edge of the dish, to release the frittata.
  5. Serve with grilled tomatoes and baby spinach leaves.

Nutritional information

  • Per Serving
  • Energy (kJ)
    1300
  • (Cal)
    311
  • Protein (g)
    15
  • Fat (g)
    16
  • Saturated Fat (g)
    5
  • Carbohydrate (g)
    24
  • Sugars (g)
    3
  • Sodium (mg)
    402
  • Potassium (mg)
    891
  • Calcium (mg)
    190
  • Iron (mg)
    3.5