Garden Vegetable Frittata

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400ºF,
  • In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
  • Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
  • Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
  • Add spinach; cook 1 minute, until wilted.
  • In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
  • Remove skillet from heat.
  • Gently shake skillet to move eggs through vegetable mixture.
  • Scatter cream cheese over egg-vegetable mixture.
  • Top with rosemary.
  • Place skillet in oven.
  • Bake 18 to 20 minutes, just until eggs are set.
  • Remove from oven.
  • Cut into 6 wedges.
  • Serve immediately or let cool to room temperature.
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