Vegetable Frittata

Serves: 5
Total Calories: 189


2 tablespoons extra-virgin olive oil
1 onion, chopped
2 small zucchini, sliced
1 large red pepper, cut into strips
3 new potatoes, peeled, cooked, sliced
8 pitted black olives, sliced
8 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup freshly grated Parmesan cheese


In a large skillet heat olive oil and sauté onion 5 minutes. Add zucchini and red pepper and sauté 5 minutes or until soft. Stir in potatoes and olives. Cool. Preheat oven to 350°. In a bowl, beat eggs with remaining ingredients.

Line a 9-inch square baking pan with foil. Heavily butter bottom and sides of foil. Spoon in vegetables, spreading them in an even layer. Pour egg mixture evenly over vegetables. Bake 35–40 minutes, or until puffed and golden brown. Remove from heat and cool 10 minutes.

To serve warm, use foil to lift frittata from pan. Turn down sides of foil and cut into 2-inch squares. To serve cold, chill frittata in pan, then remove and cut. Garnish top of each square as desired. Yields 16 (2-inch) squares.

Asparagus tips and pimento strips; mushroom slices, white onion rings, and parsley; small stuffed olives and parsley; pickle fan and black olive slices; cherry tomato slices topped with pumpkin seeds.

Nutritional Facts:

Serves: 5
Total Calories: 189
Calories from Fat: 130

This Vegetable Frittata recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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