Best 2 Potato And Vegetable Frittata Recipes

Embark on a culinary journey with our delectable potato and vegetable frittata, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish, originating from the Italian culinary repertoire, is a perfect blend of simplicity and sophistication. With its golden-brown crust, tender potato and vegetable filling, and a symphony of herbs and spices, this frittata is a hearty and wholesome meal that can be enjoyed for breakfast, lunch, or dinner. The addition of fresh vegetables like bell peppers, onions, and zucchini adds a vibrant crunch and a burst of color, making it a visually appealing dish as well. Whether you're a seasoned cook or just starting your culinary adventures, this potato and vegetable frittata is sure to become a favorite in your kitchen. So gather your ingredients, preheat your oven, and let's embark on this culinary adventure together.

Here are our top 2 tried and tested 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:

Use a variety of vegetables: This will add flavor, color, and nutrients to your frittata. Some good options include onions, bell peppers, mushrooms, zucchini, and spinach.
Don't overcook the vegetables: You want them to be tender, but still have a bit of a crunch.
Use a good quality cheese: This will make a big difference in the flavor of your frittata. A sharp cheddar, Parmesan, or Gruyère are all good choices.
Don't overcook the eggs: You want them to be set, but still slightly runny in the center.
Serve the frittata warm or at room temperature: It's also delicious the next day for breakfast or lunch.

Conclusion:

A potato and vegetable frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a frittata that is sure to please everyone at the table.