Taste of Home
Vegetable Frittata
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Ingredients
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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1/2 cup chopped sweet red pepper
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1 garlic clove, minced
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3 tablespoons olive oil, divided
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2 medium red potatoes, cooked and cubed
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1 small zucchini, cubed
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6 large eggs
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1/2 teaspoon salt
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Pinch pepper
Directions
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1.
Preheat broiler. 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.
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2.
In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes.
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3.
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.
Nutrition Facts
1 wedge: 177 calories, 12g fat (2g saturated fat), 213mg cholesterol, 264mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 8g protein.
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