Frittata with Potatoes, Zucchini and Red Pepper
citrus almond side salad

Name: Frittata with Potatoes, Zucchini and Red Pepper
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Shallots, diced; 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, cooking; 2 Oranges, segments; 3 oz Mixed greens, like romaine or butter lettuce mix; 2 Tbsp Almonds, sliced; 1/2 Onions, yellow, chopped; 2 Zucchini, medium, ribbons; 1 Bell peppers, red, thinly sliced; 1 Potatoes, russet, 1/2" (1.25 cm) cubes; 6 Eggs; 1/4 cup Yogurt, plain or Greek (opt); 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Butter

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

Frittata with Potatoes, Zucchini and Red Pepper

This frittata is packed with vegetables and potatoes for a low-maintenance vegetarian dinner that everyone in the family will love!

Ingredients

Metric

Servings:

Citrus and Almond Side Salad:

Shallots - 1/2 , diced
Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Honey - 1 tsp
Oil, cooking - 3 Tbsp
Oranges - 2 , segments
Mixed greens, like romaine or butter lettuce mix - 3 oz
Almonds, sliced - 2 Tbsp

Frittata with Potatoes, Zucchini and Red Pepper:

Onions, yellow - 1/2 , chopped
Zucchini, medium - 2 , ribbons
Bell peppers, red - 1 , thinly sliced
Potatoes, russet - 1 , 1/2" (1.25 cm) cubes
Eggs - 6
Yogurt, plain or Greek (opt) - 1/4 cup
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Butter - 1 Tbsp

Prep

Onions / Zucchini / Bell peppers - Prep as directed. (Can be done up to 4 days ahead)
Eggs - Beat eggs with yogurt, salt and pepper.
Chop potato into 1/2" (1.25 cm) cubes.
Make vinaigrette - If prepping right before cooking, skip to make steps and get frittata in the oven before coming back to this prep step. Dice shallots and whisk shallots with vinegar, Dijon mustard, honey and cooking oil. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
Segment oranges.

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Make

Heat oven to 425F (218C) degrees.
Place potatoes into a microwave-safe dish or bowl. Cover with wet paper towel and microwave on high until easily pierced with a fork, ~2 minutes.
Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Add butter and then onions, zucchini and bell peppers with a sprinkle of salt to melted heated butter. Saute until softened, ~3 minutes.
Remove from heat and add microwaved potatoes, stirring to combine. Pour eggs over top. Stir until ingredients are all mixed through and then transfer to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
When frittata is done, toss vinaigrette with greens, orange segments and almonds. Enjoy frittata slices with salad on the side!

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