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.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the diced potatoes to the skillet and cook, stirring occasionally, for 8-10 minutes until they begin to soften and are lightly golden.
Stir in the diced red bell pepper and zucchini. Cook for another 5 minutes until the vegetables are tender.
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.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Pour the egg mixture over the vegetables in the skillet, allowing it to spread evenly. Sprinkle the shredded cheddar cheese over the top.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is golden.
Remove the frittata from the oven and let it cool for 5 minutes before slicing.
Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1614 mg | 538% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.1 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1256 mg | 97% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2376 mg | 51% | |
*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.
