Garden Cheddar Frittata

Name: Garden Cheddar Frittata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Italian Breakfast, Italian Brunch, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 2 small potatoes, peeled and cut into 1/2-inch cubes; 8 large eggs, lightly beaten; 2 tablespoons water; 1/4 teaspoon salt; 1/8 teaspoon garlic powder; 1/8 teaspoon chile 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 shredded sharp cheddar cheese; Minced chives and additional shredded cheddar cheese

The potato crust on this pretty frittata 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. —Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts

Ingredients

2 small potatoes, peeled and cut into 1/2-inch cubes
8 large eggs, lightly beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon chile 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 shredded sharp cheddar cheese
Minced chives and additional shredded cheddar cheese

Directions

Preheat oven to 425°. Place potatoes in a 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, chile powder and pepper; set aside.
In a 10-in. cast-iron or other 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, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.

Nutrition Facts

1 slice: 251 calories, 16g fat (8g saturated fat), 307mg cholesterol, 325mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 14g protein.

Originally published as Fritatta in Country October/November 2010

Reviews

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Average Rating:

pajamaangel

Jan 10, 2014

This was fairly simple, but not very flavorful.
Jenandjohn6

Oct 8, 2013

Yummy! I've made this twice, the first time I added some green bell pepper. The second time I added bell pepper and a little browned breakfast sausage!
Katisha

Aug 27, 2013

Great dish for a crowd. I doubled it and served it for a football party last year. I'm making it again for our "first game of the year" party.
Millibrad

Jan 31, 2013

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

Apr 15, 2012

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

Mar 8, 2012

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