Recipe by 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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diced green bell pepper
zucchini, halved lengthwise and cut in 1/4 inch slices
cooked and diced potatoes
chopped fresh tomato
salt and pepper to taste
shredded mozzarella cheese
grated Parmesan cheese
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!
This was a good recipe but I found the flavor a bit bland, next time I will use more spices to give it a kick and maybe some cheese in the middle as well. I thought it would be better if it was creamier but this is the first time I've made a 'frittata' so maybe this is how it should be.
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!
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.
This is an excellent frittata, and a great change of pace from the standard omelette or quiche. The only problem I have is that sometimes the egg on the bottom will cook faster than the egg on top, so I have to move the egg around in the pan to get it to cook.
Very good. I often make this recipe when I haven't planned dinner and need something quick that can use what I have in the fridge. Flexibe with the vegetables you use, though very good as written. Serve with a green salad, and you're set for a quick dinner.
This was pretty good, but a bit bland. I think I made the potato cubes too large; next time I would cut them smaller and make sure they browned before the next step. I think I would also add more salt, or maybe more spices. I will make it again with a few variations. :)
I omitted the bell pepper & used extra zuchinni from my garden. I also added fresh minced dill for flavor. It was wonderful & a great way to use fresh veges from my garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Vegetable Frittata
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 186
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