← Back to Search Results
baking, sauteeing American, Italian
Garden Vegetable Frittata

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Great for make-ahead brunch, tailgate lunches, and picnics of any kind, frittatas can be made in advance and served at room temperature.

Yield: Serves 4 to 6

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 red potatoes, sliced ¼-inch thick
  • 1 red onion, thinly sliced
  • 1 zucchini, cut into ¼-inch rounds
  • 1 red bell pepper, cored, seeded, and diced
  • 1 cup firmly packed spinach, washed, drained, and stems removed
  • 10 large eggs, lightly beaten
  • 1 cup (4 ounces) grated Gruyère or Swiss cheese
  • Salt and freshly ground black pepper to taste
  • 1⁄4 cup cream cheese
  • 1 tablespoon fresh rosemary

Directions

1. Preheat the oven to 400 degrees.

2. Heat the olive oil and butter in a 12-inch, ovenproof, nonstick skillet over medium-high heat. Add the potatoes and onion and cook 10 to 12 minutes, stirring occasionally, until light brown and crispy.

3. Add the zucchini and red bell pepper and stir and cook 3 to 4 minutes more, until the zucchini is lightly cooked but still crunchy. Add the spinach and stir and cook about 1 minute longer, until the spinach wilts. Whisk together the eggs, Gruyère, salt, and pepper in a bowl and pour over the vegetables. Remove the skillet from the heat and gently shake the skillet to distribute the eggs evenly through the mixture. Divide the cream cheese into 1/4 -inch pieces and distribute evenly on top of the egg mixture. Sprinkle with rosemary. Bake 12 to 15 minutes, uncovered, just until the eggs set. Remove from the oven, cut into wedges, and serve immediately, or let cool and serve at room temperature. Frittata can be made up to 2 hours in advance.

Variations: Like omelets, frittatas can be flavored with an almost unlimited list of ingredients, from herbs to cheeses to smoked meats and more. Check the refrigerator for leftovers, see what’s fresh in the garden, and then decide what to add to your frittata.


© 2002 Sara Foster
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.

343kcal (17%)
223mg (22%)
50mg (84%)
266mcg RAE (9%)
681mg
51mg
19g
4g
3g
21g
385mg (128%)
485mg (20%)
9g (46%)
21g (32%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
nigella-express Nigella Express
by Nigella Lawson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-explorations Baked Explorations
by Matt Lewis
the-sweet-life The Sweet Life
by Kate Zuckerman
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
mexican-everyday Mexican Everyday
by Rick Bayless
spice Spice
by Ana Sortun
new-american-table New American Table
by Marcus Samuelsson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?