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Potato and Vegetable Frittata

Rated as 4.2 out of 5 Stars

"This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first."
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25 m servings 454 cals
Original recipe yields 2 servings


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  1. Preheat the broiler on your oven.
  2. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
  3. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
  4. Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
  5. Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
  6. Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Nutrition Facts

Per Serving: 454 calories; 20.6 g fat; 44.5 g carbohydrates; 26 g protein; 394 mg cholesterol; 517 mg sodium. Full nutrition

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Most helpful positive review

Just absolutely loved this recipe. I took the advice of a previous reviewer and skipped all the cooking and put the raw veggies and egg in 9x13 baking dish and baked it about 30minutes at 350 d...

Most helpful critical review

This was a good recipe but I found the flavor a bit bland, next time I will use more spices to give it a kick and maybe some cheese in the middle as well. I thought it would be better if it was...

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Just absolutely loved this recipe. I took the advice of a previous reviewer and skipped all the cooking and put the raw veggies and egg in 9x13 baking dish and baked it about 30minutes at 350 d...

DELICIOUS! My 6 year old & 13 year old sons had 2nds! Instead of heating it in the pan, I baked it in a 9x13 dish for 20 mintues, added cheese after 15 & broiled. EXCELLENT MEAL!

I thought this was pretty good, my husband thought it was ok, but would be better with spinach instead of zucchini, which I think would also work. I used a touch more cheese than called for, lef...

This is an excellent frittata, and a great change of pace from the standard omelette or quiche. The only problem I have is that sometimes the egg on the bottom will cook faster than the egg on t...

Very good. I often make this recipe when I haven't planned dinner and need something quick that can use what I have in the fridge. Flexibe with the vegetables you use, though very good as writ...

This was pretty good, but a bit bland. I think I made the potato cubes too large; next time I would cut them smaller and make sure they browned before the next step. I think I would also add m...

I omitted the bell pepper & used extra zuchinni from my garden. I also added fresh minced dill for flavor. It was wonderful & a great way to use fresh veges from my garden.

I've already made this several times. It makes a great Friday night supper for two with leftovers to spare!

Lovely - the whole family liked it. I added some cooked sausage to it.