Potato Frittata Recipe

Name: Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 small round red potatoes, thinly sliced; Vegetable cooking spray; 1 teaspoon olive oil; 1 cup thinly sliced leeks; 1 cup thinly sliced zucchini; 1 clove garlic, minced; 2 tablespoons coarsely chopped fresh basil; 1 teaspoon balsamic vinegar; 1/4 teaspoon salt; 1 teaspoon olive oil; 1/4 cup grated Parmesan cheese; 1/4 teaspoon cracked pepper; 1 1/2 cups frozen egg substitute, thawed; Nonfat sour cream (optional); Fresh basil sprigs (optional)

Servings: persons

9 small round red potatoes, thinly sliced
Vegetable cooking spray
1 teaspoon olive oil
1 cup thinly sliced leeks
1 cup thinly sliced zucchini
1 clove garlic, minced
2 tablespoons coarsely chopped fresh basil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1 teaspoon olive oil
1/4 cup grated Parmesan cheese
1/4 teaspoon cracked pepper
1 1/2 cups frozen egg substitute, thawed
Nonfat sour cream (optional)
Fresh basil sprigs (optional)

1
Place potato slices on a baking sheet coated with cooking spray. Bake at 400u00b0 for 15 minutes or until tender.
2
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil, and place over medium-high heat until hot. Add leeks, zucchini, and garlic; saute until tender. Combine sauteed vegetables, chopped basil, vinegar, and salt; toss lightly.
3
Wipe drippings from skillet with a paper towel. Add 1 teaspoon oil to skillet; place over medium heat until hot. Arrange potato slices in bottom of skillet. Cook over medium heat, without turning, 10 minutes or until potato is lightly browned. Spoon vegetable mixture over potato; sprinkle with cheese and pepper. Pour egg substitute over vegetable mixture. Cover and cook 15 minutes or until set. Cut into 4 wedges, and serve immediately. If desired, garnish with sour cream and basil sprigs.

295

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 9 small round red potatoes, thinly sliced, Vegetable cooking spray, 1 teaspoon olive oil, 1 cup thinly sliced leeks, and more.

Yes, Potato 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!

Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions