Recipe description
June 21, 2026
Potato vegetable frittata
Potato-vegetable frittata with fiber-rich ingredients that support gentle digestion.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from potatoes and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
2
piece
Egg
6
piece
Milk, whole
0.25
glass
Onion
1
piece
Garlic
2
piece
Oil, olive
2
tablespoon
Bell Pepper
1
piece
Spinach
8
tablespoon
Cheese, parmesan
3
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Parsley
1
tablespoon
Instructions
1
Preheat the oven to 180°C (350°F).
2
Peel and chop the potatoes into small cubes, then boil until tender.
3
In a skillet, heat olive oil and sauté the chopped onion and red bell pepper until softened.
4
Add the spinach to the skillet and cook until wilted.
5
In a bowl, whisk the eggs and season with salt and black pepper.
6
Combine the sautéed vegetables with the boiled potatoes and pour the egg mixture on top.
7
Bake in the preheated oven for 25-30 minutes or until the eggs are set.
8
Let cool for a few minutes before slicing and serving.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
20 g
Protein
40 g
Carbohydrates
6 g
Fiber
5 g
Sugar
18 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
How many servings does this potato vegetable frittata yield?
About 4 servings.
Can I make it ahead or store leftovers?
Yes. Refrigerate leftovers within 2 hours; it keeps about 3–4 days. Reheat gently.
Is this dish gluten free and dairy free?
The base is naturally gluten free and can be dairy free if you skip cheese or use dairy free cheese. It contains eggs, so not suitable for egg allergy. For vegan, replace eggs with a plant based substitute.
What substitutions work for vegan or other diets?
For vegan, replace eggs with a plant based substitute (e.g., chickpea flour plus water or flax eggs) and use dairy free cheese if desired; to reduce carbs, reduce potatoes or replace with other vegetables.
How do I prevent the frittata from being soggy or undercooked in the center?
Precook potatoes, drain excess moisture from vegetables, do not overfill the pan, cook on medium heat and finish in the oven until set.
How long and at what temperature should I cook it?
About 180 to 190 C (350 to 375 F) for 20 to 25 minutes until the center is set and the edges are golden.
Can I freeze or reheat leftovers?
Yes. Slice and freeze; thaw in the fridge and reheat gently. Texture may change slightly.
What vegetables can I use or what variations should I try?
Seasonal greens such as spinach, peppers, and mushrooms work well; you can also add zucchini or onions for more fiber variety.
Is this suitable for kids and how should I adjust portions?
Slice into small portions for kids; adjust the amount of potatoes or eggs to match their appetite.
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