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Garden Cheddar Frittata Recipe

Garden Cheddar Frittata Recipe photo by Taste of Home

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The potato crust on this pretty fritatta is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like.

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Garden Cheddar Frittata Recipe

Prep: 30 min. Bake: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

2 small potatoes, peeled and cut into 1/2-inch cubes
8 eggs, lightly beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon pepper
1 small zucchini, chopped
1/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
2 plum tomatoes, thinly sliced
1 cup (4 ounces) shredded sharp cheddar cheese
Minced chives and additional shredded cheddar cheese

Directions

Preheat oven to 425°. Place potatoes in small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside.
In a 10-in. ovenproof skillet saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese.
Bake, uncovered, 14-18 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges. Yield: 6 servings.

Nutritional Facts 1 wedge (calculated without chives and additional cheese) equals 251 calories, 16 g fat (8 g saturated fat), 307 mg cholesterol, 325 mg sodium, 13 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Garden Cheddar Fritatta in Country October/November 2010, p52

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Garden Cheddar Frittata

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Reviewed on Jan. 31, 2013 by Millibrad

I haven't tried it yet. Plan to make it soon.

Reviewed on Apr. 15, 2012 by williamsegraves

Quite tasty! We added some red and orange bell peppers, but you could add any of your favorite veggies for a nice, wholesome breakfast!

Reviewed on Mar. 08, 2012 by scalleja

Great recipe. I did not have a zucchini so I used broccoli instead. Also had some baby yukon gold potatoes, so no need to peel. Great way to use up some veggies without meat! We will make this again