Vegetable Frittata Recipe

Vegetable Frittata

My horse, Toddy, came home from the trainer’s this evening. We are all thrilled to have him home, even the cats came out to the pasture to welcome him home. With all the excitement and commotion I forgot to cook dinner, so I ran out to the garden, grabbed some veggies and whipped up a frittata.

I love how quickly frittatas come together. They are a life saver when I let the time get away from me. Frittatas can also be very frugal. The only ingredient I had to pay for was the dash of pepper. The vegetables and herbs came from my garden and the free-range eggs were a gift from a friend who raises her own chickens.

My kitchen is not a good place to cook from a photography stand point, but I fell in love with my kitchen when I realized that I can eaily see my horses from it.

I made use of the vegetables and herbs that were available to me. This recipe is a base recipe that can easily be altered depending what veggies you have on hand.

Vegetable Frittata

Yield: 4 – 6
Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:

1 tablespoon olive oil
1 cup diced summer squash
1 medium potato, diced
1/2 cup diced onion
1/2 fresh peas
1 teaspoon fresh thyme, minced
1 teaspoon fresh basil, minced
dash of pepper
6 eggs

Directions:

Preheat oven to broil.

Add olive oil, squash, potato, onion, and peas, thyme and basil to a 10” oven safe frying pan.

Cook over medium-high heat for 6 – 8 minutes or until potato is almost fork tender.

Add eggs to a small bowl and beat with a fork or egg beater.

Pour the eggs over the vegetable mixture. Cook over medium-low heat until eggs are
almost set, approximately 4 – 5 minutes.

Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or
until the eggs are cooked through and beginning to brown.

Cut into wedges and serve immediately.

This post is linked to Hearth and Soul Hop , Tasty Tuesday, Let’s Do Brunch, Real Food Wednesdays and Gluten-Free Wednesdays.

Comments

Annie Jones says:

August 2, 2011 at 11:37 am

This made me chuckle a little…I made quiche last week, with fried chunky potatoes on the side, and Shane asked if it was possible to put potatoes directly into a quiche.

- Alea says:
  
  August 2, 2011 at 5:14 pm
  
  My husband calls my frittatas “crustless quiches”. Here is another frittata I created that contains potatoes: http://acooksquest.blogspot.com/2011/04/spinach-and-potato-frittata.html I prepared the potatoes in a slightly different manner and shared the recipe on A Cook’s Quest.
  
Jane Anne says:

August 2, 2011 at 2:41 pm

I’ve never made a vegetable frittata but it looks very tasty (and easy to make). I wonder if my kids will like it.

- Alea says:
  
  August 2, 2011 at 5:16 pm
  
  The herbs add lots of flavor so it doesn’t taste eggy…but it does still contain veggies.
  
Tadka Pasta says:

August 2, 2011 at 2:59 pm

Really liked that story, esp the part about only having to pay for the dash of pepper

How lovely that this frittata is full of all the goodness from your garden!

Swathi says:

August 3, 2011 at 2:24 pm

Alea,

I too make vegetable frittata once in a while. this one looks delicious. Thanks for hosting and sharing with Hearth and soul blog hop.

Jason@JLHealth says:

August 8, 2011 at 12:23 pm

I love frittatas and it is that much better when everything comes from your garden!

Great post…thanks for hosting and sharing at the hearth and soul hop last week.