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Vegetable Frittata

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Course: Breakfast
Cook Time: 25 minutes
Servings: 6 slices


  • 1 lb. potatoes, (white, yellow, red or sweet) (sliced)
  • 2 medium zucchini (sliced)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 bunch of fresh spinach (about 4 cups)
  • 6 eggs or 1 1/2 cups of liquid egg substitute
  • 1/4 cup skim milk or water
  • 2 Tbsp. canola oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper


  • Heat the oil in a medium-sized skillet over medium-high heat until shimmering. Layer the potatoes, zucchini, bell pepper, garlic, spinach, salt and pepper. Reduce the heat to low, cover and cook for 10-15 minutes, stirring occasionally until vegetables are tender.
  • In a medium bowl, lightly beat the eggs with milk or water. Pour over the vegetables. Cook over low heat, covered, for 10 minutes or until the eggs are cooked.
  • Allow to rest for 10-15 minutes. Then, run a spatula around the edges of the pan to ensure the sides are not stuck. Place a cutting board over the top of the pan and flip over. Cut the frittata into wedges and serve.



Sprinkle with chopped parsley, sliced green onion or chives if desired.
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