Oven Baked Frittata


  • 1 Tbsp Homebrand olive oil, plus extra for brushing the dish
  • 5-6 slices middle bacon (or very thin slices of prosciutto)
  • 500g waxy potatoes, diced 2cm, boiled in salted water until tender, cooled
  • 4 cloves garlic, finely chopped
  • ½ cup chopped parsley, plus extra for serving
  • 1 Tbsp fresh thyme leaves
  • 2 chargrilled red capsicums, thickly sliced
  • 6 eggs
  • 2 Tbsp Campbell’s chicken stock
  • 1 tsp paprika
  • 15 pitted black olives, crushed
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  • Preheat the oven to 190°C. Brush a 23cm diameter, ovenproof dish with a little olive oil.

  • Place the bacon or prosciutto in a layer covering the bottom and up the sides of the dish.

  • Arrange the potatoes in a layer close together over the bacon. Sprinkle the garlic, parsley and thyme over the potatoes.

  • Place the capsicums in a single layer on top of the potatoes.

  • Beat the eggs, stock, vinegar and paprika together, and season with salt and pepper.

  • Pour this evenly over the capsicums.

  • Scatter the olives evenly on top.

  • Place in the oven and bake for 35-45 minutes or until set.

  • Serve in wedges with a sprinkle of parsley.

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