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Potato and Vegetable Frittata

4

25 min

Potato and Vegetable Frittata

Potato and Vegetable Frittata Photo 1

Category

Egg appetizer

Time

25 min

Serving

2 persons

Calories

455

Rating

4.00★ (63)

Cuisine

Author: Victoria Buriak
This vegetable frittata with potatoes is an easy and filling dish that goes well with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix — just make sure they're all chopped before beginning, and start with the ones with the longest cooking time.

Ingredients

  • olive oil: 1 tsp
  • onion: 0.5 cup (chopped)
  • clove garlic: 1 piece (minced)
  • green bell pepper: 0.5 cup (diced)
  • zucchini, halved lengthwise and: 1 piece (cut into 1/4 inch slices)
  • potatoes: 2 cups (cooked and diced)
  • fresh tomato: 1 cup (chopped)
  • black olives: 2 Tbsp
  • eggs: 4 piece
  • salt and pepper: (to taste)
  • oregano: 0.25 tsp (dried)
  • pinch cayenne pepper: 1 piece
  • tomato: 0.5 piece (sliced)
  • mozzarella cheese: 0.25 cup (shredded)
  • Parmesan cheese: 0.25 cup (grated)

Metric Conversion

Stages of cooking

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  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
    Potato and Vegetable Frittata Photo 2
  2. Heat oil in a frying pan with an ovenproof handle. Sauté onion, garlic, and bell pepper over low heat until vegetables are tender but not browned. Add zucchini and continue cooking, stirring occasionally, until tender but still crisp. Add potatoes and continue cooking, stirring frequently, until potatoes are heated through and starting to stick to the pan. Stir in chopped tomatoes and black olives and cook just until tomatoes begin giving up their juice.
    Potato and Vegetable Frittata Photo 3
  3. Whisk eggs together with salt, pepper, oregano, and cayenne; pour over cooked vegetables.
    Potato and Vegetable Frittata Photo 4
  4. Arrange tomato slices over the top and sprinkle mozzarella and Parmesan over tomato slices. Cook gently over low heat until eggs are almost set (firm around the edges and a bit runny in the middle).
    Potato and Vegetable Frittata Photo 5
  5. Place the pan under the preheated broiler for 1 to 2 minutes, or until eggs are fully set and cheese is melted and slightly browned. Cut into wedges and serve.
    Potato and Vegetable Frittata Photo 6

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