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potato-and-vegetable-frittata-recipe

Potato and Vegetable Frittata

A simple and delicious frittata made with potatoes and fresh vegetables.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Brunch
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 medium potatoes peeled and diced
  • 1 small onion chopped
  • 1 medium bell pepper chopped
  • 1 medium zucchini chopped
  • 8 large eggs
  • ¼ cup milk
  • ½ cup shredded cheese
  • to taste salt and pepper
  • 2 tablespoon olive oil

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat olive oil over medium heat.
  3. Add potatoes and cook until tender, about 10 minutes.
  4. Add onion, bell pepper, and zucchini. Cook until vegetables are soft, about 5 minutes.
  5. In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
  6. Pour egg mixture over vegetables in the skillet.
  7. Cook on the stovetop until the edges start to set, about 5 minutes.
  8. Transfer skillet to the oven and bake until the frittata is set, about 10 minutes.
  9. Let cool slightly before slicing and serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 220mg | Sodium: 300mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 2mg

Keywords

Frittata, Potato, Vegetable
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