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Spicy Taro and Bell Pepper Frittata
Spicy Taro and Bell Pepper Frittata

Spicy Taro and Bell Pepper Frittata
A nutritious and spicy frittata featuring taro root, green bell peppers, and green chili for a flavorful breakfast.
Spicy Taro and Bell Pepper Frittata
Ingredients:
1
Servings
  • 2
    item
     taro root
  • 2
    item
     green bell pepper
  • 1
    item
     green chili
  • 4
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Spicy Taro and Bell Pepper Frittata
Instructions:
  1. Peel and dice the taro root into small cubes.
  2. Chop the green bell peppers and green chili finely.
  3. In a skillet, heat olive oil over medium heat.
  4. Add diced onion and minced garlic, sauté until translucent.
  5. Add taro root cubes and cook until slightly tender.
  6. Stir in chopped green bell peppers and green chili, cook for another 5 minutes.
  7. Beat the eggs in a bowl, season with salt and black pepper.
  8. Pour the eggs over the vegetables in the skillet.
  9. Cook on low heat until the eggs are set, then flip or finish under a broiler if needed.
  10. Serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 500 kcal 83 kcal
Protein 24 g 4.0 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 50 g 8.3 g
Fat 28 g 4.7 g
  • 2
    item
     taro root
  • 2
    item
     green bell pepper
  • 1
    item
     green chili
  • 4
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Peel and dice the taro root into small cubes.

Chop the green bell peppers and green chili finely.

In a skillet, heat olive oil over medium heat.

Add diced onion and minced garlic, sauté until translucent.

Add taro root cubes and cook until slightly tender.

Stir in chopped green bell peppers and green chili, cook for another 5 minutes.

Beat the eggs in a bowl, season with salt and black pepper.

Pour the eggs over the vegetables in the skillet.

Cook on low heat until the eggs are set, then flip or finish under a broiler if needed.

Serve warm.

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