VEGETABLE FRITTATA WITH ROASTED POTATOES AND GARLIC
Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through.
- Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. Add broccoli and tomato, and season with salt and pepper. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.
- Transfer skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and serve with potatoes and garlic.
Nutrition Facts : Calories 500 g, Fat 30 g, Fiber 5 g, Protein 30 g, SaturatedFat 13 g
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amine lach
[email protected]I followed the recipe exactly but my frittata didn't turn out as well as I expected.
Orji Amaobi
[email protected]This frittata was a bit bland for my taste.
Sarah “SeraKay” Ward
[email protected]I'm not a big fan of frittatas, but this one was really good.
Birdroach Douglas
[email protected]This frittata was delicious and healthy. I will definitely be making this again.
Mr Umer
[email protected]This was my first time making a frittata and it turned out great! Thanks for the recipe.
Maths is Back
[email protected]This frittata was a great way to get my kids to eat their vegetables.
Dipender Khadka
[email protected]I loved the flavors in this frittata. The roasted potatoes and garlic were a great combination.
Ali Aliraza
[email protected]This frittata was so easy to make and it was so delicious! I will definitely be making this again.
Lata Spitzenburg
[email protected]I added some extra cheese to the frittata and it was delicious! I also used a variety of vegetables, including broccoli, mushrooms, and zucchini.
Laporshia Washington
[email protected]This frittata is a great way to use up leftover vegetables. I had some leftover roasted potatoes and garlic, and this was the perfect way to use them up.
Wanda Court
[email protected]I made this frittata for my family and they all loved it! Even my picky kids ate it without any complaints. It's a great recipe for a family meal.
Ibrahim Junaidu
[email protected]This was my first time making a frittata and it turned out great! I followed the recipe exactly and it was so easy to make. I'll definitely be making this again.
Asif Bhai
[email protected]I loved that this frittata was packed with vegetables. It's a great way to get your daily dose of veggies in a delicious and satisfying way.
Aliyu Abduljabbar
[email protected]The roasted potatoes added a nice crispy texture to the frittata, while the garlic gave it a savory flavor. The vegetables were perfectly cooked and added a pop of color and nutrition.
Mr MALIK Gaming
[email protected]This vegetable frittata was a delight! The combination of roasted potatoes, garlic, and vegetables made for a flavorful and satisfying dish. It was easy to make and perfect for a quick and healthy breakfast or lunch.