Vegetable Frittata
When you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Vegetable Frittata Tips
How can you tell when this vegetable frittata is done?
The frittata should not seem jiggly when the pan is shaken, and the tip of a knife inserted in the center should come out clean.What can you use instead of a cast iron or ovenproof skillet?
A baking pan can be substituted for the cast iron or ovenproof skillet, but always use metal pans, as glass pans could shatter from the extreme heat from the broiler. Make sure you avoid these other broiler mistakes, too.How can you make sure the eggs don’t scramble?
Once your vegetables are completely cooked and are put back in the pan, make sure they are spread out evenly before you slowly pour the eggs back in. This will prevent you from stirring the eggs too much, and risking them scrambling. Learn more about how to make a frittata.—Mark Neufang, Taste of Home Culinary Assistant
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 garlic clove, minced
- 3 tablespoons olive oil, divided
- 2 medium red potatoes, cooked and cubed
- 1 small zucchini, cubed
- 6 large eggs
- 1/2 teaspoon salt
- Pinch pepper
Directions
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1Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.
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2In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes.
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3In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
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