Description

This Hearty Vegetable Frittata is a delicious and versatile dish that highlights the best of fresh vegetables in a savory, egg-based casserole. Featuring a mix of potatoes, broccoli, and colorful peppers, this frittata is perfect for breakfast, brunch, or even a light dinner. The combination of garlic, onion, and cherry tomatoes adds depth of flavor, while the eggs bind everything together into a satisfying, protein-packed meal. This dish is not only nutritious but also highly customizable—feel free to add your favorite vegetables or cheese for extra flavor

Ingredients

• 4 potatoes, peeled and diced
• 1 broccoli, cut into florets
• 2 teaspoons salt, divided
• 1 onion, finely chopped
• 1 carrot, peeled and diced
• Olive oil
• 2 cloves garlic, minced
• 1 red pepper, diced
• 2 small green peppers, diced
• A handful of cherry tomatoes, halved
• 4 eggs

Preparation Method

Prepare the Vegetables:

Peel and dice the potatoes into small cubes. Cut the broccoli into bite-sized florets. Dice the onion and carrot. Mince the garlic. Dice the red and green peppers. Halve the cherry tomatoes.
Cook the Potatoes:

In a large skillet, heat a generous amount of olive oil over medium heat. Add the diced potatoes and 1 teaspoon of salt. Cook, stirring occasionally, until the potatoes are tender and golden brown, about 10-15 minutes. Remove the potatoes from the skillet and set aside.
Sauté the Vegetables:

In the same skillet, add a bit more olive oil if needed. Sauté the onion, carrot, and garlic until they become tender and fragrant, about 5 minutes.
Add the broccoli, red pepper, and green peppers. Continue to cook until the broccoli is bright green and tender, about 5 minutes. Stir in the cherry tomatoes and cook for another 2 minutes.
Combine Ingredients:

Return the cooked potatoes to the skillet with the other vegetables. Stir to combine. Adjust seasoning with the remaining teaspoon of salt and freshly ground black pepper if desired.
Prepare the Egg Mixture:

In a large bowl, whisk the eggs until well beaten. Season with a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, ensuring that they are evenly distributed.
Cook the Frittata:

Reduce the heat to low. Cover the skillet with a lid and cook for 10-15 minutes, or until the eggs are set and cooked through. You can check for doneness by gently shaking the skillet; the frittata should be firm and not jiggly in the center.
Finish Under the Broiler (Optional):

For a golden top, preheat your oven's broiler. Transfer the skillet to the broiler and cook for an additional 1-2 minutes, watching closely to avoid burning. This step will give the frittata a nice, slightly crispy top.
Serve and Enjoy:

Remove the skillet from the heat and let the frittata cool slightly before slicing. Serve warm or at room temperature. Enjoy your hearty vegetable frittata with a side salad or fresh bread.

Tips and Conclusion

Bonus Tips
Customization: Feel free to add cheese, such as cheddar or feta, to the egg mixture for added richness. You can also incorporate other vegetables like spinach or mushrooms.
Make Ahead: The frittata can be made ahead and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat in the oven or microwave before serving.
Conclusion
This Hearty Vegetable Frittata is a wonderful way to use up a variety of fresh vegetables while creating a satisfying meal. The combination of flavors and textures makes it a versatile dish that can be enjoyed any time of day. Whether you serve it for breakfast, brunch, or a light dinner, this frittata is sure to be a hit with your family and friends. Enjoy the ease of preparation and the delicious results of this nourishing and flavorful dish!