Potato and Vegetable Frittata Recipe - Allrecipes.com
Potato and Vegetable Frittata Recipe
  • READY IN 25 mins

Potato and Vegetable Frittata

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

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 More Reviews

Most Helpful Positive Review
Oct 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!

 
Most Helpful Critical Review
Aug 16, 2004

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.

 
Jan 07, 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!

 
Apr 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.

 
Feb 02, 2005

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.

 
May 16, 2006

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.

 
Jul 17, 2003

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. :)

 
Sep 05, 2003

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.

 

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Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 445 mg
  • 148%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 517 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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