A quick and tasty, easy Egg Frittata made with potatoes, onions, zucchini, mushrooms, red bell pepper, cheddar, and Parmesan Cheese. Cook up a tasty one today and enjoy all the health benefits of eggs, vegetables, and cheese.
Course Breakfast
Cuisine American
Keyword egg frittata, frittata recipe, how to make a frittata, what is a frittata
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Servings 8servings
Calories 264kcal
Author Beth Pierce
Ingredients
3tablespoonsvegetable oil
2yellow potatoes cut in small cubes
1medium onion chopped
8ouncesmushrooms thick sliced
1small zucchini cut in small cubes
½red pepper cut in small dice
2clovegarlic minced
2tablespoonsfresh thyme leavessee notes
½teaspoondried marjoram
½teaspoonsalt
¼teaspoonfresh ground black pepper
10eggs
¼cupheavy whipping cream
½cupcheddar cheese finely grated
½cupfresh grated Parmesan
Instructions
Preheat oven to 400 degrees.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-low heat.
Add the potatoes and cook until they begin to brown, stirring a couple of times. As they begin to brown, start adding the onions, mushrooms, zucchini, and red bell pepper. Stagger them in the pan in that order every 1-2 minutes.
Lower the heat and add the garlic, fresh thyme, marjoram, salt, and pepper. Cook for 1 minute while stirring constantly.
In a large bowl, whisk together the eggs, whipping cream, cheddar cheese, and Parmesan Cheese. Pour the egg mixture over the veggies. Bake for 20-25 minutes or until the frittata is lightly browned and puffy and the eggs are set.
Let sit for 5 minutes before slicing.
Notes
Use a nonstick ovenproof skillet for easy removal of the frittata.
Remember that the handle of an ovenproof skillet will get very hot. Hot skillet handle covers are inexpensive and practical for recipes like this, reminding us not to touch the hot handle.
Other vegetables to use are asparagus, cherry tomatoes, cauliflower, green onions, spinach, and artichoke hearts,
Use fresh herbs when possible. Fresh thyme adds a ton of flavor and aroma.
Gold or red potatoes work best with this recipe. They are a little waxy and hold their shape well without breaking down.
Substitute half and half or milk for the cream, but the result will not be as creamy.
Let the frittata cool for about 5 minutes before slicing. Then top with fresh herbs like thyme, parsley, basil, or chives.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.