Easy Vegetable Frittata

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


4 - 6

Share on Social
Bob Evans Farms on Facebook Bob Evans Farms on Pinterest


  • 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


  1. 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.
  2. Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
  3. 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.
  4. 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.
Sunrise icon

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.