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Easy Veggie Frittata

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Easy Veggie Frittata

When it comes to supper, I like something quick, tasty and healthy. Cue the Frittata. A Frittata is basically an open-faced omelet. It starts on the stove top and finishes in the oven. Add a salad or fruit salad side and you have a nice, tasty, quick meal. One of the best things about a Frittata is you can use what you have on hand. Throw in whatever veggies you have on hand along with eggs and cheese, and voila’ – you are ready for Master Chef. The other great thing about a Frittata is that it’s versatile. It’s great for breakfast, brunch, lunch or dinner. It even tastes good cold. My daughter loves to take a wedge of Frittata in her lunch!

Easy Veggie Frittata
A couple of tips. A solid nonstick pan is the key. If you are still worried about sticking, spray it with a little Pam before you start. Don’t use too much cheese. If you go overboard with the cheese, it will stick. If you like extra cheese add a bit more on top just before it’s finished. Don’t overcook. Overcooked eggs are not at all appetizing. If you are able to get your hands on some fresh new potatoes, you don’t even have to peel the spuds – just wash and slice!
Easy Veggie Frittata
Saute potatoes in oil and garlic until tender. You’ll notice in the picture that my garlic is getting a little brown (probably because I was taking the picture). Don’t brown your garlic as it can get bitter.
Easy Veggie Frittata
Add spinach to potatoes cook until spinach is wilted.
Easy Veggie Frittata
Add egg mixture to potatoes and spinach. Top with tomatoes and cook until sides start to set.
Easy Veggie Frittata
Transfer pan to oven and bake until middle is set.
Easy Veggie Frittata
Serve with fruit or a salad and enjoy!
Print This Recipe Easy Veggie Frittata

Potato Dill Vegetable Frittata

Eggs and Veggies are the stars of this easy one dish meal!

Yield: 1 frittata

Ingredients:

8 large eggs
1 tablespoon milk
½ cup shredded Parmesan cheese
2 tablespoons fresh dill
¼ teaspoon salt
¼ teaspoon pepper
3 green onions
2 tablespoons olive oil
2 cloves minced garlic
2 potatoes sliced (about 1 cup)
6 oz fresh spinach torn, stems removed
6 cherry tomatoes quartered

Directions:

Preheat oven to 425

In a bowl, beat eggs and milk. Stir in cheese, dill, salt, pepper and onions.

In a 10 inch nonstick saute pan, heat oil over medium heat and add garlic. Add potatoes and cook for about 5 minutes, stirring frequently until soft. Add spinach and cook 1 minute or until spinach is wilted.

Reduce heat to low. Spread the potato mixture evenly in the bottom of the saute pan. Pour egg mixture over top. Top with tomatoes. Cover and cook about 2 or 3 minutes until edges are just set. Transfer to preheated oven and bake for 10 – 15 minutes or until top is just set.

Cut into wedges and enjoy!

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