Potato and Vegetable Frittata

Elevate your breakfast, brunch, or light dinner with this hearty and flavorful Potato and Vegetable Frittata! This one-skillet recipe combines tender cubes of golden potatoes, vibrant bell peppers, zucchini, and fresh spinach for a nutrient-packed meal. Bound together by a creamy mixture of whisked eggs, milk, and melty cheddar cheese, this dish is baked to perfection for a golden, fluffy finish. Perfect for meal prep or serving a crowd, this frittata is a versatile, protein-rich option that's both satisfying and easy to customize. Garnish with fresh parsley for a pop of color and extra freshness. Ready in under an hour, this recipe is ideal for busy weekdays or casual weekend gatherings.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 Garlic cloves, minced
• 3 medium Potatoes, diced into small cubes
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 2 cups Fresh spinach
• 8 large Eggs
• 0.25 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Cheddar cheese, shredded
• 2 tablespoons Chopped fresh parsley (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large oven-safe skillet over medium heat.

Step 3

Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the diced potatoes to the skillet and cook, stirring occasionally, for 8-10 minutes until they begin to soften and are lightly golden.

Step 5

Stir in the diced red bell pepper and zucchini. Cook for another 5 minutes until the vegetables are tender.

Step 6

Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted. Spread the vegetables evenly across the bottom of the skillet and reduce the heat to low.

Step 7

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 8

Pour the egg mixture over the vegetables in the skillet, allowing it to spread evenly. Sprinkle the shredded cheddar cheese over the top.

Step 9

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is golden.

Step 10

Remove the frittata from the oven and let it cool for 5 minutes before slicing.

Step 11

Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1252.2g)

Amount per serving	% Daily Value*
Calories	1551.1

Total Fat 104.6g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1613.5mg	0%
Sodium 3747.9mg	0%
Total Carbohydrate 64.5g	0%
Dietary Fiber 10.5g	0%
Total Sugars 19.1g
Protein 90.0g	0%

Vitamin D 378.8IU	0%
Calcium 1256.0mg	0%
Iron 12.6mg	0%
Potassium 2375.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 23.1%

Carbs: 16.5%