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Vegetable Potato Frittata

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
2 servings
Dinner
Vegetable Potato Frittata
Ingredients
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup diced green bell pepper
  • 1 zucchini, halved lengthwise and cut in 1/4 inch slices
  • 2 cups cooked and diced potatoes
  • 1 cup chopped fresh tomato
  • 2 tablespoons black olives
  • 4 eggs
  • salt and pepper to taste
  • 1/4 teaspoon dried oregano
  • 1 pinch cayenne pepper
  • 1/2 small tomato, sliced
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
Instructions
1
Position the oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature.
2
Heat a generous amount of oil in an oven-safe skillet with a long handle. Sauté the onion, garlic, and bell pepper over low heat until they reach a tender yet pale state. Introduce the zucchini into the pan and continue cooking, stirring occasionally, until it reaches a tender yet crisp texture. Add diced potatoes to the pan and cook, stirring frequently, until they are heated through and starting to adhere to the bottom of the pan. Stir in chopped tomatoes, black olives, and a pinch of salt to bring out their natural flavors. Cook just until the tomatoes release their juices.
3
Whisk eggs together with a pinch of salt, pepper, dried oregano, and a dash of cayenne; pour the egg mixture over the cooked vegetables.
4
Arrange tomato slices on top and sprinkle shredded mozzarella and grated Parmesan cheese over the tomatoes. Cook gently over low heat until the eggs reach a semi-set state (firm around the edges and slightly runny in the middle).
5
Place the pan under the preheated broiler for 1 to 2 minutes, or until the eggs are fully set and the cheese is melted and slightly caramelized. Cut into wedges and serve immediately.