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Vegetable Frittata

 Vegetable Frittata
—Janet Eckhoff, Woodland, California
4-6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 3 tablespoons olive oil, divided
  • 2 medium red potatoes, cooked and cubed
  • 1 small zucchini, cubed
  • 6 Eggland's Best Eggs
  • 1/2 teaspoon salt
  • Pinch pepper

Directions

  • In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and
  • garlic in 2 tablespoons of oil until the vegetables are tender.
  • Remove vegetables with a slotted spoon; set aside.
  • In the same skillet over medium heat, lightly brown potatoes in
  • remaining oil. Add vegetable mixture and zucchini; simmer for 4
  • minutes.
  • In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover
  • and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in.
  • from the heat for 2 minutes or until eggs are set on top. Cut into
  • wedges. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 177 calories,

2 of 2

Vegetable Frittata (continued)

Nutritional Facts: 12 g fat (2 g saturated fat), 213 mg cholesterol, 264 mg sodium, 10 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.