Frittata with Potatoes Recipe
The perfect way to use up leftover vegetables or unused produce from your fridge. This protein and nutrient-packed frittata will have your family asking for more.
Equipment
- Oven-safe pan
- Knife
Ingredients
- 6 eggs
- 1 tsp dried oregano (dried)
- ½ tsp paprika
- ½ cup potatoes (cooked)
- 3-4 button mushrooms
- ½ green bell pepper
- 2 Tbsp red onion
- ½ cup broccoli (cooked)
- ¼ cup cheese
- 1 tsp olive oil
- Salt and ground black pepper to taste
- ¼ tsp sriracha (optional)
Instructions
- Preheat oven to 350°F
- Heat the oil in an oven-safe pan.
- Chop all vegetables into half-inch pieces and grate the cheese.
- Add potatoes and paprika to the pan and sauté for 2-3 minutes.
- Add fresh vegetables to the pan and sauté until softened, about 3-4 minutes.
- Add remaining vegetables to the pan and cook until warmed, 1-2 minutes.
- In a medium bowl, add the eggs, oregano, salt and pepper. Beat until well combined.
- Pour the egg mixture into the pan and top with grated cheese.
- Place the pan in the preheated oven and bake for 5 minutes. Depending on the size of your pan it may take longer or shorter. Ensure the eggs are fully cooked.
- Cut into four and serve immediately. Top with hot sauce or salsa if desired and serve with a side salad for a more fulsome meal.
Video
Nutrition
Nutrition Facts
Frittata with Potatoes Recipe
Amount per Serving
Calories
166
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
253
mg
84
%
Sodium
151
mg
7
%
Potassium
333
mg
10
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
582
IU
12
%
Vitamin C
29
mg
35
%
Calcium
108
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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