Garden Vegetable Frittata Recipe

Name: Garden Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for drizzling; 5 small red potatoes, thinly sliced; 1 bunch green onion, trimmed and sliced; 1 cup grape tomatoes, sliced; 1 cup Baby Spinach, torn; 1 garlic clove, crushed; 8 eggs; 1 tablespoon chopped fresh basil, plus more for garnish; 1 -2 cup shredded asiago cheese, plus more for garnish; kosher salt & freshly ground black pepper

Servings: persons

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onion, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup Baby Spinach, torn
1 garlic clove, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 -2 cup shredded asiago cheese, plus more for garnish
kosher salt & freshly ground black pepper

1
Preheat the oven to 375 degrees F.
2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
3
In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
4
Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

571

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more for drizzling, 5 small red potatoes, thinly sliced, 1 bunch green onion, trimmed and sliced, 1 cup grape tomatoes, 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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