Vegetable Frittata Recipe

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

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3.5 3 3
Publisher Photo
When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/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 large 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.
Originally published as Vegetable Frittata in Country Woman March/April 1995, p35

Nutritional Facts

1 each: 177 calories, 12g fat (2g saturated fat), 213mg cholesterol, 264mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 8g protein.

  • 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 large eggs
  • 1/2 teaspoon salt
  • Pinch pepper
  1. 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.
  2. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; simmer for 4 minutes.
  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. Yield: 4-6 servings.
Originally published as Vegetable Frittata in Country Woman March/April 1995, p35

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theherdkeeper User ID: 5443694 10659
Reviewed Sep. 1, 2014

"Will make again but I would add cheese or tomatoes or spices. Kind of bland."

MY REVIEW
Mariasurf User ID: 7792116 201020
Reviewed May. 11, 2014

"Looks good!"

MY REVIEW
ckuncio User ID: 3687547 201019
Reviewed May. 11, 2010

"cannot make print copy"

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