Delicous frittata with potatoes, vegetables and parmesan, view from the side

Vegetarian Camping Recipes: Frittata With Potatoes, Vegetables & Parmesan

2 portions | 15 minutes preparation | 20 minutes cooking time

With fresh ingredients and a few simple steps, this dish is one of our quickest and tastiest camping meals. Small effort, big pleasure! Find out what you need and how to prepare the vegetarian frittata below.

Ingredients
Cooking Instructions

Ingredients For Frittata With Potatoes, Vegetables and Parmesan

300g Potatoes, waxy
1 Red pepper
½ Courgette
8 Dried tomatoes
2 Spring onions
1 Bunch of parsley
3 tbsp Olive oil
1 tbsp Capers
8 Eggs
5 Pinches of salt
100 g Parmesan, freshly grated
1 Mini sachet egg topping

Delicous frittata with potatoes, vegetables and parmesan, view from above

Cooking Instructions: Frittata With Potatoes, Vegetables and Parmesan

Step 1

Peel the potatoes and cut them into thin slices. Core the peppers and finely dice. Quarter the courgettes, remove the seeds and finely dice. Finely chop the dried tomatoes, cut the spring onions into fine rings and, finely chop the parsley.

Step 2

Heat the olive oil in a non-stick pan and fry the potatoes for about 5 minutes. Remove and add the vegetables to the pan. Season with salt and fry for about 3 minutes. Add the capers and chopped parsley, and mix in.

Step 3

Put the eggs in a bowl with the parmesan and the Just Spices Egg Topping, and beat well. Add the egg mixture to the pan and fry over a gentle heat for about 10 minutes without moving the pan. If the top is still too runny halfway through, cover the pan with the lid. Transfer the frittata to a plate and fry again, uncooked side down, for about 10 minutes. Turn out the frittata and cut into pie pieces.

Step 1

Peel the potatoes and cut them into thin slices. Core the peppers and finely dice. Quarter the courgettes, remove the seeds and finely dice. Finely chop the dried tomatoes, cut the spring onions into fine rings and, finely chop the parsley.

Step 2

Heat the olive oil in a non-stick pan and fry the potatoes for about 5 minutes. Remove and add the vegetables to the pan. Season with salt and fry for about 3 minutes. Add the capers and chopped parsley, and mix in.

Step 3

Put the eggs in a bowl with the parmesan and the Just Spices Egg Topping, and beat well. Add the egg mixture to the pan and fry over a gentle heat for about 10 minutes without moving the pan. If the top is still too runny halfway through, cover the pan with the lid. Transfer the frittata to a plate and fry again, uncooked side down, for about 10 minutes. Turn out the frittata and cut into pie pieces.

Step 1

Peel the potatoes and cut them into thin slices. Core the peppers and finely dice. Quarter the courgettes, remove the seeds and finely dice. Finely chop the dried tomatoes, cut the spring onions into fine rings and, finely chop the parsley.

Step 2

Heat the olive oil in a non-stick pan and fry the potatoes for about 5 minutes. Remove and add the vegetables to the pan. Season with salt and fry for about 3 minutes. Add the capers and chopped parsley, and mix in.

Step 3

Put the eggs in a bowl with the parmesan and the Just Spices Egg Topping, and beat well. Add the egg mixture to the pan and fry over a gentle heat for about 10 minutes without moving the pan. If the top is still too runny halfway through, cover the pan with the lid. Transfer the frittata to a plate and fry again, uncooked side down, for about 10 minutes. Turn out the frittata and cut into pie pieces.

Step 1

Peel the potatoes and cut them into thin slices. Core the peppers and finely dice. Quarter the courgettes, remove the seeds and finely dice. Finely chop the dried tomatoes, cut the spring onions into fine rings and, finely chop the parsley.

Step 2

Heat the olive oil in a non-stick pan and fry the potatoes for about 5 minutes. Remove and add the vegetables to the pan. Season with salt and fry for about 3 minutes. Add the capers and chopped parsley, and mix in.

Step 3

Put the eggs in a bowl with the parmesan and the Just Spices Egg Topping, and beat well. Add the egg mixture to the pan and fry over a gentle heat for about 10 minutes without moving the pan. If the top is still too runny halfway through, cover the pan with the lid. Transfer the frittata to a plate and fry again, uncooked side down, for about 10 minutes. Turn out the frittata and cut into pie pieces.

Step 1

Peel the potatoes and cut them into thin slices. Core the peppers and finely dice. Quarter the courgettes, remove the seeds and finely dice. Finely chop the dried tomatoes, cut the spring onions into fine rings and, finely chop the parsley.

Step 2

Heat the olive oil in a non-stick pan and fry the potatoes for about 5 minutes. Remove and add the vegetables to the pan. Season with salt and fry for about 3 minutes. Add the capers and chopped parsley, and mix in.

Step 3

Put the eggs in a bowl with the parmesan and the Just Spices Egg Topping, and beat well. Add the egg mixture to the pan and fry over a gentle heat for about 10 minutes without moving the pan. If the top is still too runny halfway through, cover the pan with the lid. Transfer the frittata to a plate and fry again, uncooked side down, for about 10 minutes. Turn out the frittata and cut into pie pieces.

Discover the Secret Ingredient

The secret ingredient of this recipe is a sprinkling of love and a dash of Just Spices “Egg Topping” spice. Give it a try yourself! Have fun cooking

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