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Garden Vegetable Frittata

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“This tasty Frittata can be made up to 2 hours in advance. Found in Foster's Market newsletter. Haven't made this as yet but I assure you it won't be long before I do.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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