Potato and Vegetable Frittata

This is a seriously quick and easy to make meal packed full of nutrition.  It's also versatile enough to be a decent breakfast, lunch or dinner meal.

It's also easy mix up with different ingredients (adding salmon or bacon add's a whole new dimension to what's already seriously tasty).  What's more, you can change macro split by simply removing the potato, useful if you're looking for less carbs.  


  • Excellent source of both Protein and Carbs
  • Packed full of vitamins (namely Omega 3)
  • Cook for breakfast, lunch or dinner
  • Add or remove different ingrediants to change the nutritional macro splits


  • 3 whole eggs
  • 6 egg whites
  • Cocunut Oil
  • 1 x Red Onion
  • 1 x Corgette
  • 1 x Green Pepper
  • 6 x New Potato's
  • 1/2 cut of paramesan 
  • 1/2 tsp salt
  • 1/2 tsp of basil


  • Preheat the oven to 200°C/gas mark 6.  
  • In a bowl mix together the eggs
  • Heat up coconut oil in a medium sized cast iron pan
  • Throw in the onion and cook until soft
  • Add the potato's and cook until soft before adding peppers, courgette and basil/salt, cook for a further 5-8 mins
  • Pour in the egg mixture
  • Cook until the egg has set around the edge of the pan but still slightly running in the centre.
  • Through on the spinach leaves and tomatoes and cook for a further couple of minutes
  • Remove from the pan by tipping upside down using a plate (see video).
  • Add back to the pan, sprinkle parmesan over the top and cook in the oven for a further 10 mins.
  • Serve hot or cold.


  • Per quater slice
  • Calories - 530kcal
  • Fat - 23g
  • Carbs - 32g
  • Protein - 16g

*Nutritional content is an estimate