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Atlantic Eats: Frittata Omelette with Potatoes and Vegetables



1 tsp. Olive Oil or Canola Oil
1 each Red Potato, cooked and diced
1/4 cup Green Pepper, small dice
1/2 cup Onion, minced
1 tsp. Dried Oregano
1/2 tsp. Smoked Paprika
1/2 cup Tomato, small dice
1/4 cup Low fat Feta or Goat Cheese
1/4 tsp. Hot Sauce
1 Tbsp. Cilantro, chopped
1/2 tsp. Kosher or Sea Salt
1/4 tsp. Black Pepper
4 each Large Eggs



  1. Crack and beat the eggs in a bowl until well blended. Add a pinch of salt and black pepper.
  2. In a non-stick 10′ pan, heat the oil over medium heat. Add the potato, onions, peppers, oregano, smoked paprika, salt and pepper. Cook for 3 minutes or until vegetables are soft. Add the tomatoes, hot sauce, cilantro, and feta. Stir until combined.
  3. Pour in the eggs and stir until set. Flip the eggs and lightly brown on second side. Slide the omelette out of the pan onto a plate, cut into wedges, and serve with a garnish of cilantro.

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