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Italian Vegetable Frittata

Italian Vegetable Frittata recipe image
This Italian Vegetable Frittata is a comforting and versatile dish perfect for brunch, a light lunch, or even a quick dinner. It combines the rustic heartiness of cooked potatoes with the fresh, mild flavor of zucchini and the creamy melt of reduced-fat mozzarella cheese. The egg base, seasoned with dried basil, salt, and black pepper, binds everything together into a savory, sliceable cake. It&# 226;ÂÂs an excellent way to use up leftover cooked potatoes and fresh vegetables. While traditionally cooked on the stovetop and finished in the oven, this version bakes entirely in the oven for even cooking and easy cleanup. Serve it warm with a side of crusty bread or a simple green salad for a complete meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 281.1
Dietary: Gluten-free, Vegetarian
Description
This Italian Vegetable Frittata is a comforting and versatile dish perfect for brunch, a light lunch, or even a quick dinner. It combines the rustic heartiness of cooked potatoes with the fresh, mild flavor of zucchini and the creamy melt of reduced-fat mozzarella cheese. The egg base, seasoned with dried basil, salt, and black pepper, binds everything together into a savory, sliceable cake. It&# 226;ÂÂs an excellent way to use up leftover cooked potatoes and fresh vegetables. While traditionally cooked on the stovetop and finished in the oven, this version bakes entirely in the oven for even cooking and easy cleanup. Serve it warm with a side of crusty bread or a simple green salad for a complete meal.
Ingredients
  • Nonstick cooking spray
  • 1 cup Cubed cooked potato
  • 3/4 cups Reduced-fat shredded mozzarella cheese
  • 1/3 cup Quartered zucchini slices
  • 1 cup Diced plum tomato
  • 1 cup Egg substitute
  • Or 3 eggs & 3 egg whites
  • 1/4 teaspoon Dried basil leaves -- crushed
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Spray an 8-inch nonstick ovenproof skillet with cooking spray.
  3. 3
    Layer the cubed cooked potatoes, shredded mozzarella cheese, quartered zucchini slices, and diced plum tomato evenly in the bottom of the skillet.
  4. 4
    In a medium bowl, whisk together the egg substitute (or eggs and whites), dried basil, salt, and black pepper until well combined.
  5. 5
    Pour the egg mixture evenly over the vegetables and cheese in the skillet.
  6. 6
    Bake in the preheated oven for about 25 minutes, or until the center is set and the top is lightly golden.
  7. 7
    Let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 281.1kcal
% Daily Value *
Total Fat 16.9g26%
Saturated Fat 8.3g42%
Cholesterol 255.3mg86%
Sodium 1582.6mg66%
Total Carbohydrate 15.3g6%
Dietary Fiber 2.3g10%
Sugars 3.6g
Protein 19.7g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: frittata, italian, vegetable, eggs, potato, zucchini, mozzarella, breakfast, brunch, vegetarian, oven-baked, easy, leftovers, cheese, basil, meal prep
Read it online: https://www.chefs-mate.com/recipe/italian-vegetable-frittata/