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Vegetable Frittata

When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 3 tablespoons olive oil, divided
  • 2 medium red potatoes, cooked and cubed
  • 1 small zucchini, cubed
  • 6 large eggs
  • 1/2 teaspoon salt
  • Pinch pepper

Directions

  • Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.
  • In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes.
  • In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts
1 wedge: 177 calories, 12g fat (2g saturated fat), 213mg cholesterol, 264mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 8g protein.

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