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Potato and Vegetable Frittata
Potato and Vegetable Frittata
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Satisfying vegetable frittata with potatoes pairs perfectly with greens, salad, and sprouted bread.
Ingredients:
  • 0.5 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
  • salt and pepper to taste
  • 0.25 teaspoon dried oregano
  • 1 pinch cayenne pepper
  • 0.5 small tomato, sliced
  • 0.25 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Position the oven rack 6 inches from the heat source and preheat the broiler.
  • In an ovenproof frying pan, heat oil. Cook onion, garlic, and bell pepper on low heat until tender. Add zucchini and cook until crisp-tender. Mix in potatoes until heated through and slightly crispy. Stir in tomatoes and olives until tomatoes release their juice. Serve hot.
  • Combine eggs with a pinch of salt, pepper, oregano, and cayenne; then pour evenly over the cooked vegetables.
  • Layer tomato slices on top and generously sprinkle with Mozzarella and Parmesan. Cook on low heat until eggs are nearly set (firm at the edges and slightly runny in the center).
  • Broil the pan until eggs are fully set, cheese is melted, and slightly browned. Cut into wedges and serve.

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