Baked Vegetable Frittata Recipe

5 from 2 votes

Baked Vegetable Frittata Recipe

Healthy ingredients such as tomatoes and onions are the star of this Baked Vegetable Frittata, however, the russet potatoes add a filling starchy texture. This healthy breakfast or lunch will leave you satisfied until your next meal.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast

Cuisine: Italian

Servings: Slices

Calories: 437kcal

Author: Aimee Mars

Ingredients

1/4 cup Extra Virgin Olive Oil
2 - 3 small Russet Potatoes peeled and sliced very thin
1/2 Yellow Onion diced
1 teaspoon Salt
12 large Eggs
1 tablespoon Dried Oregano
1 tablespoon Fresh Dill chopped
4 ounces Mozzarella Cheese or Goat Cheese shredded, sliced, or mini balls
5 - 6 Plum Tomatoes sliced thin

Instructions

Preheat the oven to 375 ℉.
In a large (preferably cast iron), oven-safe skillet, heat the olive oil over medium heat. Add the potatoes, diced onion, and salt. Cook for about 3 minutes and reduce heat to low and cook, stirring often, an additional 15 minutes. Place the frittata in the oven for 10 minutes to allow the potatoes to soften without burning.
In a medium bowl whisk the eggs, oregano, and dill vigorously. Stir in half the mozzarella cheese. Remove the skillet from the oven and return to the burner set on medium heat. Add the egg mixture and using a spatula loosen the onions and potatoes from the bottom of the skillet. Once the eggs begin to firm, about 5 minutes, layer the tomatoes and remaining mozzarella cheese on top.
Return skillet to the oven and cook for 15 to 20 more minutes until the frittata is completely firm in the center.
The frittata can be sliced directly from the skillet or it can be inverted onto a dish (as shown). To invert the frittata gently run a spatula along the edge of the skillet to loosen. Make sure to slide the spatula slightly under the frittata in case it's stuck near the center of the pan. Careful invert onto a serving plate and top with additional tomatoes and cheese.

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