Veggie Frittata

"This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad."
 
Veggie Frittata created by Dreamer in Ontario
Ready In:
43mins
Ingredients:
9
Yields:
1 fritatta
Serves:
2-4
Advertisement

ingredients

Advertisement

directions

  • In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
  • Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
  • Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
  • Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
  • Agitate the pan so that the mixture extends evenly.
  • Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
  • Pour back into pan and cook for an extra 2 or 3 minutes.
  • Eggs are better pale than golden.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Dreamer in Ontario
    We loved this frittata. DD didn't even know that it was chock full of her least favorite veggies. Also, the Jarlsberg cheese was brilliant. I'm on a diet right now so I did omit the olive oil and simply used nonstick spray in its place. The frittata was excellent none the less. Thanks for sharing. This recipe is a keeper. Made for PRMR Tag.
     
  2. Dreamer in Ontario
    Veggie Frittata Created by Dreamer in Ontario
  3. MsPia
    This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes