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 onions, trimmed and sliced; 1 cup grape tomatoes, sliced; 1 cup baby spinach, torn; 1 clove garlic, crushed; 8 eggs; 1 tablespoon chopped fresh basil, plus more for garnish; 1 to 2 cups shredded Asiago cheese, plus more for garnish; Kosher salt and freshly ground black pepper

Servings: persons

1
Preheat the oven to 375 degrees F.
2
Heat 1 tablespoon olive oil in a large skillet over medium heat.
3
Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm.
4
Remove the potatoes from the skillet.
5
Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic.
6
Saute for an additional 1 to 2 minutes or just until the spinach is wilted.
7
Season the vegetables with salt, and pepper.
8
In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper.
9
Pour into the skillet over the vegetables.
10
Reduce heat to medium-low and scramble the eggs for 1 minute.
11
Return the potatoes to the skillet.
12
Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.
13
Drizzle olive oil around the edge of the pan to ensure easy removal.
14
Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.
15
Serve straight out of the skillet, or flip onto a serving plate.
16
Garnish with shredded Asiago cheese and fresh basil.
17
Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 onions, 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.

That's it — enjoy your meal!

Garden Vegetable Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions