Total Time
Prep 15 mins
Cook 25 mins

I've been looking for a good vegetarian frittata recipe and was so excited to find this one in Vegetarian Times!

Ingredients Nutrition


  1. Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry.
  2. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 teaspoons garlic, mustard, pepper, and salt in large bowl.
  3. Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with the vinegar dill mixture from step two.
  4. Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Saute onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
  5. Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
  6. Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
Most Helpful

This was delicious! Had this for dinner even. Pretty sure I messed up the potato/egg ratio, I used 4 russet potatoes and as a result had to add 2 more eggs. I tried to snap a picture before family ate it up, so as a result I got a half-baked picture of the leftovers. Followed recipe as exact (maybe except for potatoes and eggs) and it was excellent!

The Tiny Chef September 22, 2008

I was pleasantly surprised with this! We loved the combination of the dill (I used fresh), vinegar and yogurt with the potatoes. We also liked that it wasn't super egg-y, though most people might want to add one more egg to it. I used less salt and pepper, omitted the mustard, and added about 3 ounces of veggie sausage to it. I also microwaved the potatoes, and cooked the eggs a couple minutes longer. Next time I want to try to make these as frittata muffins in the oven!

Maito August 03, 2008