Transform simple vegetables into an elegant restaurant-style dinner with this incredibly easy frittata recipe. This hearty, nutritious dish combines fresh seasonal vegetables with creamy eggs and melted cheese, creating a satisfying meal that’s perfect for busy weeknights. With minimal prep and maximum flavor, you’ll have an impressive dinner on the table faster than ordering takeout.
Ingredients
For the Frittata:
- 1 medium zucchini (200g / 7 oz), diced
- 2 medium potatoes (300g / 10.5 oz), cubed
- 1 medium onion (150g / 5.3 oz), chopped
- 1 large tomato (150g / 5.3 oz), diced
- 1 bell pepper (120g / 4.2 oz), chopped
- 3 large eggs (150g / 5.3 oz)
- 40ml milk (2.5 tbsp / 1.4 fl oz)
- 2 celery stalks (100g / 3.5 oz), chopped
- 3 garlic cloves, minced
- 30g ketchup (2 tbsp / 1 oz)
- 100g cheese (3.5 oz), grated
- Fresh parsley to taste
- Salt, pepper, smoked paprika, mixed herbs to taste
- Vegetable oil for cooking
For the Sauce:
- 30g Greek yogurt (2 tbsp / 1 oz)
- 30g mayonnaise (2 tbsp / 1 oz)
- 1 garlic clove, minced
- Fresh dill to taste
- Smoked paprika powder to taste
Instructions
Step 1: Prepare the Egg Mixture
Beat 3 eggs with 40ml milk in a bowl. Season with salt and pepper, then set aside.
Step 2: Cook the Potatoes
Heat vegetable oil in a large oven-safe skillet over medium heat. Add cubed potatoes and cook for 5-6 minutes until they start to soften and golden.
Step 3: Add Aromatics
Add chopped onion and minced garlic to the potatoes. Cook for 2-3 minutes until fragrant and onion becomes translucent.
Step 4: Add Remaining Vegetables
Add diced zucchini, bell pepper, celery, and tomato to the skillet. Season with salt, pepper, smoked paprika, and mixed herbs. Cook for 3-4 minutes until vegetables are tender.
Step 5: Add Ketchup
Stir in 30g ketchup and mix well with all vegetables. Cook for another minute to combine flavors.
Step 6: Pour in Eggs
Pour the beaten egg mixture evenly over the vegetables. Gently shake the pan to distribute eggs throughout. Cook over low heat for 3 minutes without stirring.
Step 7: Add Cheese and Finish
Sprinkle grated cheese over the top. Transfer the skillet to a preheated oven at 180°C (356°F) for 5-7 minutes until eggs are set and cheese is golden and bubbly.
Step 8: Make the Sauce
While frittata bakes, mix Greek yogurt, mayonnaise, minced garlic, dill, and smoked paprika in a small bowl.
Step 9: Serve
Remove from oven and garnish with fresh parsley. Serve hot with the yogurt-herb sauce on the side.
Time, Servings & Nutrition
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Servings: 4 portions
Nutrition (per serving): Approximately 280 calories, 15g protein, 18g carbs, 16g fat
Why This Recipe is Healthy
This vegetable frittata delivers exceptional nutritional value through its diverse array of fresh vegetables and high-quality protein. Zucchini provides potassium and vitamin C while being naturally low in calories. Potatoes offer complex carbohydrates and fiber for sustained energy. Bell peppers and tomatoes contribute antioxidants like vitamin A and lycopene that support immune function and heart health. Eggs provide complete protein essential for muscle maintenance, while the variety of vegetables ensures you get multiple vitamins, minerals, and phytonutrients in one satisfying dish. The cooking method preserves most nutrients while creating a filling meal that supports healthy weight management.