Vegetable Frittata Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - Onion (see note below), Chopped
  • 1/2 cups - Green bell pepper, Chopped
  • 1/2 cups - Red bell pepper, Chopped
  • 1 cloves - Garlic, Minced
  • 3 tablespoons - Extra-virgin olive oil, Divided use
  • 2 whole - Medium-sized Red potatoes, Cooked and cubed
  • 1 whole - Small zucchini, Cubed
  • 6 whole - Eggs
  • 1/2 teaspoons - Salt
  • 1 pinchs - Pepper
  • Directions:

    1. In a 10-in. cast iron or ovenproof skillet, saute onion, both peppers and garlic in 2 T of oil until the vegetables are tender. Remove vegetables w/ slotted spoon; set aside.

    2. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 min.

    3. In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 min or until eggs are nearly set. Broil 6 inches from the heat for 2 min. or until eggs are set on top. Cut into wedges.

    NOTE: Vegetables may be substituted to your preference.

    Brief Description

    Nice alternative to omelets!

    Main Ingredient:


    Category:  Eggs

    Cuisine:  American


    SA Express newspaper

    Posted By:


    Posted On:

    October 7, 2012

    Print Recipe

    Speak Your Mind