Best 2 Potato And Vegetable Frittata Recipes

Craving a quick and wholesome breakfast or brunch dish? Look no further than the delightful potato and vegetable frittata. This versatile recipe offers a symphony of flavors and textures, combining fluffy eggs with crispy potatoes, an array of colorful vegetables, and a sprinkle of cheese. Whether you prefer a classic combination of bell peppers, onions, and mushrooms, or a more adventurous mix of spinach, sun-dried tomatoes, and artichoke hearts, the frittata welcomes your culinary creativity. With minimal prep and a short cooking time, this one-pan wonder is perfect for busy mornings or lazy weekend brunches. So gather your ingredients, preheat your oven, and get ready to indulge in a delicious and nutritious potato and vegetable frittata.

Let's cook with our recipes!

POTATO AND VEGETABLE FRITTATA

Potato and Vegetable Frittata image

This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.

Provided by PSPINRAD

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 25m

Yield 2

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4 eggs
salt and pepper to taste
¼ teaspoon dried oregano
1 pinch cayenne pepper
½ small tomato, sliced
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

Preheat the broiler on your oven.
In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g

POTATO AND VEGETABLE FRITTATA

Potato and Vegetable Frittata image

Taken from the 'net' - any vegetables can be used to make a frittata, it's also nice eaten cold, great way to use up 'left overs'

Provided by McCarthy

Categories Vegetable

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

4 eggs
2 tablespoons butter
8 ounces potatoes, cooked and thinly sliced
1 1/2 ounces mixed mushrooms, sliced thinly
1 onion, peeled and finely chopped
1/2 sweet pepper, deseeded and cut into small pieces
2 medium tomatoes, sliced
3/4 cup cooked ham, sliced and diced
1/2 cup cheese, grated
1 garlic clove, crushed

Steps:

Melt one tablespoon of butter in frying pan and cook potatoes over medium heat until they begin to brown - remove from pan.
Melt remaining butter add vegetables and ham and cook on medium heat for about 8 minutes.
Break eggs and beat gently, season to taste.
Return potatoes to the pan, add garlic then pour over the eggs. Cook for 20 minutes at a medium heat.
Place frying pan under medium grill to cook top of frittata then sprinkle on cheese, return to grill and heat til cheese is melted.

Nutrition Facts : Calories 413, Fat 24.9, SaturatedFat 12.1, Cholesterol 312.1, Sodium 375.5, Carbohydrate 23.4, Fiber 3.7, Sugar 5.4, Protein 24.1

Tips:

To save time, use pre-cooked potatoes and vegetables.
Add your favorite herbs and spices to the frittata batter for extra flavor.
Use a non-stick skillet to prevent the frittata from sticking.
Cook the frittata over medium heat so that it cooks evenly throughout.
Serve the frittata hot or cold, for breakfast, lunch, or dinner.

Conclusion:

The potato and vegetable frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover potatoes and vegetables. With its combination of protein, vegetables, and carbohydrates, the frittata is a complete and satisfying meal. So next time you are looking for a quick and easy meal, give the potato and vegetable frittata a try. You won't be disappointed!