Easy Vegetable Frittata
A delicious vegetable frittata with potatoes, zucchini, sweet red peppers and cheddar. Great for breakfast, brunch or Meatless Monday dinner.
Cook Time:
25 min
Servings:
4 - 6
Share on Social
Ingredients
- 2 Tablespoons olive oil
- 20 Ounces Simply Potatoes Diced Potatoes with Onions
- 1 medium zucchini chopped
- 1/2 Cup red bell pepper chopped
- 1 Teaspoon seasoned salt divided
- 1/4 Teaspoon garlic pepper
- 6 eggs
- 1/4 Cup milk
Featured Product
Simply Potatoes Diced Potatoes with OnionsInstructions
- Heat oil in 12-inch nonstick oven safe skillet over medium-high heat until hot. Add Simply Potatoes Diced Potatoes with Onions, zucchini, bell pepper, 1/2 teaspoon salt, and garlic pepper. Cook and stir 2 minutes.
- Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
- In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
- Heat broiler. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve.
Recommended Recipes
Whether it’s breakfast time, a late-night snack, or something in between, find a Bob Evans-inspired recipe to add more comfort to your day.
