Vegetable frittata recipe

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Delicious frittata for breakfast or lunch

frittataThis recipe will serve four people as a breakfast dish. For lunch, it’s ideal served with fresh crusty bread and salad.

We often have this for dinner and it serves the two of us – we are both very greedy – and it makes a quick and easy meat-free meal.

Of course, if you do eat meat or fish,this is a beautifully flexible recipe. Seafood is a great addition as is small slices of grilled bacon. If you’re looking for a recipe that doesn’t use eggs, then this recipe can also be made using one of the egg substitutes that are on the market today.

Experiment with the herbs too – I have basil growing just outside my back door and that’s lovely to use in place of the oregano. Don’t forget leftovers either – they can be added to this dish too.

Here’s the easy recipe:

Vegetable frittata recipe

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4

Serving size: One quarter

Calories: 267

Ingredients
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 minced garlic clove
  • 1 green pepper, chopped
  • 1 large cooked potato, chopped
  • 1 tomato,chopped
  • 2 cups beaten egg (or egg substitute)
  • 2 tablespoons grated parmesan
  • ½ teaspoon fresh oregano (or rosemary)
  • Salt and pepper to taste
Instructions
  1. Add the olive oil to a non-stick skillet and saute the onion and pepper for about three minutes until soft.
  2. Combine the eggs, cheese and seasonings.
  3. Add the potato and tomato to the pan and pour on the egg mixture.
  4. Cook over a low heat until almost cooked - the top should be slightly undercooked and not yet set.
  5. Place the skillet under the broiler for about a minute or until the top is cooked.

 

 

 


 

 

 ABOUT THE AUTHOR

Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine. See The Writer’s Door for more information.

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Author: Jackie Jackson

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