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Potato and Vegetable Frittata

Potato and Vegetable Frittata

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
PSPINRAD

PSPINRAD

This is an easy and filling supper dish, good 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 cut up before you begin, and add the longest cooking ones first.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 445 mg
  • 148%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat the broiler on your oven.
  2. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
  3. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
  4. Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
  5. Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
  6. Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
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Reviews

NEWAGEMOMMYOF4
128

NEWAGEMOMMYOF4

10/24/2003

Just absolutely loved this recipe. I took the advice of a previous reviewer and skipped all the cooking and put the raw veggies and egg in 9x13 baking dish and baked it about 30minutes at 350 degrees. Came out great! Thanks for the recipe!

Jennifer.Harrison
65

Jennifer.Harrison

1/7/2004

DELICIOUS! My 6 year old & 13 year old sons had 2nds! Instead of heating it in the pan, I baked it in a 9x13 dish for 20 mintues, added cheese after 15 & broiled. EXCELLENT MEAL!

Sola
44

Sola

4/14/2005

I thought this was pretty good, my husband thought it was ok, but would be better with spinach instead of zucchini, which I think would also work. I used a touch more cheese than called for, left out the olives, and had a combo of fresh and canned tomatoes mixed in. I had to cook it for a bit longer than it seemed like the directions indicated-- the timing wasn't exactly clear, but it turned out well. It was ok reheated in the oven the next day, but not as good.

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