Vegetable Frittata
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
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
Reviews
This was very good and easy. I did cheat a bit and used 1 ½ cups hash browns instead of the potatoes because I was a bit short for time. However, I think “real” potatoes would make it even better! I sprinkled a bit of cheddar cheese on top before I put it under the broiler. This recipe that will become a regular one in my kitchen.
I really enjoyed this.
Responding to Marene you broil it not bake it
What oven temp do you bake this? I looked at this recipe at least four times and I don't see an oven temp.
Will make again but I would add cheese or tomatoes or spices. Kind of bland.
Looks good!
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cannot make print copy