Healthy Garden Vegetable Frittata Recipe
This classic Italian dish is similar to an omelette but features plenty of veggies and is baked in the oven. This makes a wonderful lunch or dinner, perhaps accompanied by a crisp green salad.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Entree
- Cuisine: Italian
Ingredients
Scale
- 8 eggs
- 6 sliced green onions
- 5 thinly sliced small red potatoes
- 1 sliced fresh tomato
- 1 minced garlic clove
- Handful of baby spinach
- Handful of shredded cheese
- 1 tablespoon chopped fresh basil
- Olive oil or cooking oil, as needed
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a tablespoon of oil in a large, ovenproof skillet over a moderate heat.
- Add the sliced potatoes (peeling them first is optional) and sauté them for 7 minutes or until tender but still firm. Remove them from the skillet.
- Pour another tablespoon of oil in there and add the spinach, green onions, tomatoes, and garlic. Cook for 2 minutes or until the spinach is wilted.
- Beat the eggs with the basil and cheese in a bowl, then pour this into the skillet over the vegetables.
- Grind in some salt and black pepper. Turn the heat down to moderate-low and scramble the eggs for a minute.
- Put the potatoes back in the pan and cook for another 2 minutes or until the eggs begin to set just around the edges.
- Drizzle some oil around the pan edge (this will make the frittata easier to remove when it is cooked).
- Finish off the frittata in the oven, giving in about 10 minutes, or cooking until the eggs are completely set in the center.
Notes
Served in wedges and garnished with extra shredded cheese and fresh basil, this makes an appealing and tasty lunch or dinner. You can even enjoy some cold the following day if you have leftovers!