Garden Cheddar Frittata Recipe

Name: Garden Cheddar Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small potatoes, peeled and cut into 1/2-inch cubes; 8 large eggs, lightly beaten; 2 tablespoons water; 1/4 teaspoon salt; 1/8 teaspoon garlic powder; 1/8 teaspoon chile powder; 1/8 teaspoon pepper; 1 small zucchini, chopped; 1/4 cup chopped onion; 1 tablespoon butter; 1 tablespoon olive oil; 2 plum tomatoes, thinly sliced; 1 cup shredded sharp cheddar cheese; Minced chives and additional shredded cheddar cheese

Servings: persons

2 small potatoes, peeled and cut into 1/2-inch cubes
8 large eggs, lightly beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon chile powder
1/8 teaspoon pepper
1 small zucchini, chopped
1/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
2 plum tomatoes, thinly sliced
1 cup shredded sharp cheddar cheese
Minced chives and additional shredded cheddar cheese

1
Preheat oven to 425u00b0. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chile powder and pepper; set aside.
2
In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese.
3
Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 small potatoes, peeled and cut into 1/2-inch cubes, 8 large eggs, lightly beaten, 2 tablespoons water, 1/4 teaspoon salt, and more.

Yes, Garden Cheddar Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Cheddar Frittata

How did you like this recipe?

Frequently Asked Questions