Garden Vegetable Frittata Recipe

Name: Garden Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 3 small red potatoes, cut into 1/4-in .-thick slices; 1 small red onion, thinly sliced; 1 small zucchini, cut into 1/4-in . thick rounds; 1 small red bell pepper, diced; 1 cup firmly packed fresh baby spinach leaves, washed; 1 cup shredded gruyere or 1 cup sharp cheddar cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 10 large eggs, lightly beaten; 1/4 cup cream cheese, small pieces; 1 tablespoon chopped fresh rosemary

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
3 small red potatoes, cut into 1/4-in .-thick slices
1 small red onion, thinly sliced
1 small zucchini, cut into 1/4-in . thick rounds
1 small red bell pepper, diced
1 cup firmly packed fresh baby spinach leaves, washed
1 cup shredded gruyere or 1 cup sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
10 large eggs, lightly beaten
1/4 cup cream cheese, small pieces
1 tablespoon chopped fresh rosemary

1
Preheat oven to 400u00b0F,
2
In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
3
Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
4
Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
5
Add spinach; cook 1 minute, until wilted.
6
In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
7
Remove skillet from heat.
8
Gently shake skillet to move eggs through vegetable mixture.
9
Scatter cream cheese over egg-vegetable mixture.
10
Top with rosemary.
11
Place skillet in oven.
12
Bake 18 to 20 minutes, just until eggs are set.
13
Remove from oven.
14
Cut into 6 wedges.
15
Serve immediately or let cool to room temperature.

635

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.

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon butter, 3 small red potatoes, cut into 1/4-in .-thick slices, 1 small red onion, thinly sliced, and more.

Yes, Garden Vegetable 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 Vegetable Frittata

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