Rustic Vegetable Frittata Recipe

Rustic Vegetable Frittata Recipe
Rustic Vegetable Frittata Recipe photo by Taste of Home
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Rustic Vegetable Frittata Recipe

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I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner—and is still delicious even as leftovers! —Deborah Jamison, Austin, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium sweet potato, peeled and cut into 1/4-inch slices
  • 2 tablespoons water
  • 7 large eggs
  • 3 tablespoons fat-free milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 center-cut bacon strips, coarsely chopped
  • 1 small green pepper, chopped
  • 1/2 cup chopped red onion
  • 2 cups coarsely chopped fresh kale

Directions

Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain.
Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan.
In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes.
Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges. Yield: 4 servings.

Test Kitchen tips
  • Center-cut bacon has more meat and less fat per strip. Regular bacon can be used, too.
  • Finishing the frittata in the oven instead of the stovetop will keep the bottom from getting too dark.
  • Frittatas can also be served cold, which makes them easy to pack for lunch or a picnic.
  • Originally published as Rustic Vegetable Frittata in Simple & Delicious December/January 2018

    Nutritional Facts

    1 wedge: 259 calories, 14g fat (5g saturated fat), 340mg cholesterol, 448mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

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    • 1 medium sweet potato, peeled and cut into 1/4-inch slices
    • 2 tablespoons water
    • 7 large eggs
    • 3 tablespoons fat-free milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 6 center-cut bacon strips, coarsely chopped
    • 1 small green pepper, chopped
    • 1/2 cup chopped red onion
    • 2 cups coarsely chopped fresh kale
    1. Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain.
    2. Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan.
    3. In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes.
    4. Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges. Yield: 4 servings.

    Test Kitchen tips
  • Center-cut bacon has more meat and less fat per strip. Regular bacon can be used, too.
  • Finishing the frittata in the oven instead of the stovetop will keep the bottom from getting too dark.
  • Frittatas can also be served cold, which makes them easy to pack for lunch or a picnic.
  • Originally published as Rustic Vegetable Frittata in Simple & Delicious December/January 2018

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