Fridge Raider Veggie Frittata

You can add whatever you fancy to a frittata, both eggs and potato are a great base for adding in your fridge leftovers.

Tip – This recipe can easily be doubled and is delicious cold for a lunches the following day. Just increase the cooking time for an extra 10 minutes.

  • Crack the eggs into a suitable mixing bowl, season generously with salt and pepper and whisk to combine.
  • Add the spring onions, peppers and chives.
  • Pour half of the egg mixture into prepared tin.
  • Submerge half of the potato slices into the egg, spreading these evenly where possible.
  • Sprinkle over half of the grated cheese.
  • Repeat with the remaining ingredients, finishing with the cheese.
  • Insert the rack into your Crockpot Express bowl.
  • Pour in approx. 250ml of cold water.
  • Carefully sit the frittata onto the rack and seal the lid.
  • Cook on Manual, High for 25 minutes.
  • Once the cook time has elapsed allow a 10 minute Keep Warm time before carefully venting the unit.
  • Remove the frittata from the pressure cooker.
  • If you would like to create a browned crispy topping, place under a hot grill for 2-3 minutes until golden.
  • Delicious served warm with salad or why not steam some Tenderstem broccoli in your pressure cooker as an alternative.



  • 6 large eggs
  • 2 spring onions, thinly chopped
  • 80-100g chopped peppers
  • 1 tbsp snipped chives, optional
  • 2 medium sized potatoes, 200g, peeled and very thinly sliced
  • 100g cheddar cheese, grated

For this recipe you will need an 18cm/7 inch round solid based cake pan or bowl. Grease well with some oil or butter.