Vegetable Frittata

Name: Vegetable Frittata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 servings.
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

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

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.

Nutrition Facts

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

Originally published as Vegetable Frittata in Country Woman March/April 1995

Reviews

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Average Rating:

Kelly

Jun 3, 2018

Responding to Marene you broil it not bake it
Marene

Jan 19, 2018

What oven temp do you bake this? I looked at this recipe at least four times and I don't see an oven temp.
theherdkeeper

Sep 1, 2014

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

May 11, 2014

Looks good!
ckuncio

May 11, 2010

cannot make print copy