Garden Frittata

Garden Frittata
Makes: 4 Servings
Total Cost:
Prep time: 25 minutes

This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch, or supper.


4 large eggs
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 medium unpeeled red potatoes
1/2 tablespoon olive oil
4 cups Italian kale, or other kale variety
1/4 cup chopped onion
1/2 red bell pepper (chopped)


1. Beat eggs, pepper, and salt in large bowl, set aside.

2. Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: cube potatoes and boil 5 minutes until slightly soft, drain)

3. Chop remaining vegetables while potatoes cool. Mix vegetables together.

4. Heat oil in a 10-inch non -stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well.

5. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.

6. Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.




Serving Suggestions: Serve with 8-oz glass of fat-free (skim) milk and 1/2 sliced orange.


No votes yet
Good I make mine in the microwave. Single serviing. Chop one small or half of a large potato. Microwave 2 minutes. Add chopped tomatoes, chopped baby bella mushrooms, finely chopped onions and green peppers. Microwave another 2 minutes until everything is soft and hot. (Note: if the tomatoes are real juicy, soak up the juice with a paper towel) Use 1 whole egg and 2 egg whites. mix well pour over vegetables. Microwave 3 minutes 20 seconds to 3 minutes 35 seconds (depending on microwave wattage) until eggs are set. Add grated cheese, if desired, for the last minute. (I use an oval baking dish to make a colorful presentation.)
Find tips and resources for safe food handling and proper cooking temperature guidance.