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You are here: Home / Recipes and Cooking Tips / Vegetable Frittata

Vegetable Frittata

August 2, 2011 by Alea Milham 10 Comments

This post may contain affiliate links. Read our disclosure policy here.
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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.
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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Bea Jaye Herman says

    January 28, 2016 at 6:47 pm

    this looks awesome and delicious. Looking for a low calorie salad dressing made with Greek plain yogurt and suggestions?

    Reply
  2. teresa says

    December 1, 2015 at 9:24 pm

    I keep clicking on the best pancake ever, but keep getting the vegie frittata?

    Reply
    • Alea Milham says

      December 1, 2015 at 11:52 pm

      Here is the link for the pancakes: http://premeditatedleftovers.com/recipes-cooking-tips/the-best-pancakes-ever/

      Reply
  3. 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.

    Reply
  4. 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.

    Reply
  5. 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!

    Reply
  6. 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.

    Reply
    • 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. 🙂

      Reply
  7. 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.

    Reply
    • 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.

      Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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