Herb-Infused Vegetable & Cheese Frittata

Recipe Collection: Breakfast

Herb-Infused Vegetable & Cheese Frittata elevates your breakfast or brunch with a vegetarian dish bursting with flavor and texture. This Italian-inspired recipe features a medley of fresh vegetables, melty mozzarella, and Parmesan cheese, making it a nutritious and satisfying choice. Perfect for any meal, this frittata is versatile enough to be served with a side salad or cooked greens.

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Overview

This Savory Herb Potato & Vegetable Frittata is a delightful and filling dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and topped with a blend of mozzarella and Parmesan cheese, this frittata is both nutritious and satisfying. The addition of aromatic herbs and a hint of spice elevates the flavors, making it a guaranteed 5-star meal.

Diet Type

Vegetarian

Allergies

Dairy, Eggs

Cuisine

Italian

Serving Size: 2

Cooking Time: 25 minutes

Ingredients

• 1 Teaspoon (tsp) olive oil
• 0.5 Cup onion, minced
• 1 Clove garlic, minced
• 0.5 Cup green bell pepper, diced
• 1 Medium zucchini, sliced
• 2 Cups potatoes, cooked and diced
• 1 Cup fresh tomato, minced
• 2 Tablespoons black olives, sliced
• 4 Large eggs, whisked
• 0.25 Teaspoon (tsp) kosher salt
• 1 Pinch black pepper, ground
• 0.25 Teaspoon (tsp) dried oregano
• 1 Pinch cayenne pepper
• 0.5 Small tomato, sliced
• 0.25 Cup mozzarella cheese, shredded
• 0.25 Cup Parmesan cheese, grated

Steps

1. Preheat your oven's broiler and position the oven rack about 6 inches from the heat source.
2. In a frying pan with an ovenproof handle, heat the olive oil over low heat. Add the onion, garlic, and bell pepper, sautéing until the vegetables are tender but not browned.
3. Add the zucchini to the pan and continue cooking, stirring occasionally, until tender but still crisp.
4. Stir in the cooked potatoes, ensuring they are heated through and starting to stick to the pan.
5. Add the chopped tomatoes and black olives, cooking just until the tomatoes begin to release their juices.
6. In a bowl, whisk together the eggs, salt, pepper, oregano, and cayenne. Pour the egg mixture over the cooked vegetables in the pan.
7. Arrange the tomato slices over the top of the frittata and sprinkle with mozzarella and Parmesan cheese.
8. Cook gently over low heat until the eggs are almost set, firm around the edges but slightly runny in the middle.
9. Transfer the pan to the preheated broiler for 1 to 2 minutes, or until the eggs are fully set and the cheese is melted and slightly browned.
10. Remove from the oven, let it cool slightly, then cut into wedges and serve.

Enjoy your homemade Herb-Infused Vegetable & Cheese Frittata!