Veggie Confetti Frittata Recipe

Name: Veggie Confetti Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*; 1 tablespoon butter; 2 tablespoons vegetable oil; 1 small red bell pepper, diced; 1 medium onion, diced; 1/2 (8-oz.) package sliced fresh mushrooms; 1 garlic clove, pressed; 3/4 teaspoon salt, divided; 1/4 cup sliced ripe black olives, drained; 1/4 cup thinly sliced sun-dried tomatoes in oil, drained; 6 large eggs; 1/4 teaspoon pepper; 1/2 cup (2 oz.) shredded Swiss cheese

Servings: persons

3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1/2 (8-oz.) package sliced fresh mushrooms
1 garlic clove, pressed
3/4 teaspoon salt, divided
1/4 cup sliced ripe black olives, drained
1/4 cup thinly sliced sun-dried tomatoes in oil, drained
6 large eggs
1/4 teaspoon pepper
1/2 cup (2 oz.) shredded Swiss cheese

1
Preheat oven to 350u00b0. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
2
Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper, onion, and mushrooms, and saute 3 to 5 minutes or until tender. Add garlic; saute 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3
Remove from heat, and stir in olives and sun-dried tomatoes.
4
Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in Swiss cheese. Pour egg mixture over potato mixture in skillet.
5
Bake at 350u00b0 for 9 to 10 minutes or until set. Cut into wedges, and serve immediately.
6
*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step

476

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*, 1 tablespoon butter, 2 tablespoons vegetable oil, 1 small red bell pepper, diced, and more.

Yes, Veggie Confetti 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!

Veggie Confetti Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions