Potato, Broccoli and Chilli Frittata

Potato, broccoli and chilli frittata

Potato, broccoli and chilli frittata

I love frittatas at the moment, they’re a delicious, high protein dish that utilises any leftover veg! This potato, broccoli and chilli frittata is made up entirely of what was left in my fridge that day but the ingredients work so well together. I added the turmeric and chilli as they have anti-inflammatory so are great if you are feeling a little run down. Overall, this dish is rich in protein, carbs and good fat making it a perfect balanced meal!


2 tsp garlic infused olive oil (or coconut oil)

200g potato, peeled

1 red chilli

100g broccoli

1 tbsp fresh chives, chopped

1 tsp turmeric

6 eggs

1 tsp cider vinegar

60g feta, diced

1 tbsp fresh basil, chopped (optional/or 2 tsp dried basil)

Salad leaves to serve


  • Heat the oil in a frying pan over a medium heat
  • Dice the potato into 1cm pieces and place in the pan
  • Finely chop the chilli, cut the broccoli into small florets and add both along with the chives
  • Fry for 8-10 minutes, or until the potatoes have softened (add a little water if the pan dries out)
  • Preheat the grill to a medium heat
  • Whisk the eggs with the cider vinegar and pour in the pan, making sure the base of the pan is covered
  • Sprinkle over the feta and basil
  • Turn the hob up a little bit and cook for 3-4 minutes
  • Place the pan under the grill and cook for a further 3-4 minutes, or until the top is starting to brown
  • Serve with the salad leaves

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