Garden Vegetable Frittata
Garden Vegetable Frittata
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 354
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 268 milligrams
- Sodium
- 618 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 21 grams
- Sugar
- 3 grams
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 354
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 268 milligrams
- Sodium
- 618 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 21 grams
- Sugar
- 3 grams
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
- In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
- Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
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noblebklyn
Excellent! I have made this frittata several times for brunch. It can easily be made a day ahead, served at room temperature or reheated in microwave.<div>Drizzling oil around edge, prior to putting into oven, makes for easy release.</div><div>I have also used zucchini or links as substitute or addition. </div>
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