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Marmite and potato frittata

Serves: 6
Prep: 20
Cook: 45


    • 4 large starchy potatoes, peeled, diced
    • 2 tbs olive oil
    • 1 onion, peeled, finely chopped
    • 6 free-range eggs, beaten
    • 4 tbs plain unsweetened yoghurt
    • 1-2 tbs Marmite™
    • 1 tbs chives, finely chopped
    • 2 tbs parsley, fresh chopped
    • 3/4 cup Edam cheese, grated
    • To serve, cherry tomatoes & baby spinach leaves.


    1. Preheat oven to 200°C.  Parboil potatoes in salted water until just tender for 5 minutes. Drain and allow to cool.
    2. Heat an over proof fry pan or cast-iron dish with olive oil. Add onions and cook until lightly browned. Add the drained potatoes and stir well.
    3. Mix the eggs, yoghurt, fresh herbs and Marmite™ together. Season with freshly ground black pepper and a pinch of salt. Mix the egg mixture into the cooked potatoes and onion. Push down to settle in the dish. Sprinkle with cheese.
    4. Place oven-proof fry pan or dish in the oven and bake for 40-45 minutes. Remove from oven and allow to cool before turning out of pan or taking slices out. Use a knife to run around the edge of the dish, to release the frittata.
    5. Serve with grilled tomatoes and baby spinach leaves.

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