Michelles Vegetable Frittata Recipes

VEGETABLE FRITTATA

Vegetable Frittata image

When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In 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.

Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

QUICK VEGGIE FRITTATA

Quick Veggie Frittata image

Provided by Michael Symon : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
2 cups finely sliced Swiss chard leaves
1 cup small diced zucchini or yellow squash
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup heavy cream
1/2 cup halved grape tomatoes
Fresh basil, finely chopped or torn

Steps:

Heat your broiler to medium-high.
Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.

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