Potato And Vegetable Frittata

In the same skillet over medium heat lightly brown potatoes in remaining oil. Here is a basic frittata formula to use any time. In a bowl beat eggs salt and pepper.

Camila Farah

Baked vegetable frittata is the easy way to make frittata just pour everything into a baking dish and pop it in the oven. It s reminiscent of the spanish tortilla i ate often while living in spain but is much less work to make. Plus potatoes are such a classic breakfast ingredient and add great heartiness to this recipe. Vegetables and cheeses are very common ingredients for frittatas but one of my favorite ingredients to add is potato. On a rimmed baking sheet toss potatoes and garlic with 1 tablespoon oil.

It tastes like a crustless quiche and it s just as great fresh out of the oven as it is 4 days later. 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. Saute until vegetables are just tender but not browned. Cover and cook for 8 10 minutes or until eggs are nearly set. Cook for 4 minutes.

Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp about 25 minutes stirring halfway through. Add the zucchini and continue cooking stirring occasionally until crisp tender. Loaded with herb garlic roasted vegetables take this to work make it for breakfast brunch or dinner use my frittata recipe formula to make this your own try. Frittata doesn t mean you go shopping for its ingredients maybe except the eggs but rather clean out the fridge and freezer. Preheat oven to 425 degrees with racks in upper and middle thirds.

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Add vegetable mixture and zucchini. Season with salt and pepper. Going bad veggies baggies with frozen veggies at the bottom going bad cheese in the fridge too many gifted eggs etc. Remove vegetables with a slotted spoon. 5 cups of fresh vegetables.

5 cups of fresh vegetables. Add vegetable mixture and zucchini. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp about 25 minutes stirring halfway through. It tastes like a crustless quiche and it s just as great fresh out of the oven as it is 4 days later. Baked vegetable frittata is the easy way to make frittata just pour everything into a baking dish and pop it in the oven.