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!
- 1 lb russet potato, sliced
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil, divided
- 2 tablespoons dried dill weed, divided
- 4 garlic cloves, minced (4 tsp)
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 1 small onion, finely diced (1 cup)
- 1 small tomatoes (3/4 cup)
- 2 large eggs, beaten
- 3⁄4 cup plain yogurt
- 2 tablespoons parmesan cheese, grated (optional)
- Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry.
- Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 teaspoons garlic, mustard, pepper, and salt in large bowl.
- Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with the vinegar dill mixture from step two.
- 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.
- 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.
- 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.
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!
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!