Are you tired of boring breakfast options that leave you feeling unsatisfied? Get ready to revolutionize your morning meal with this mouthwatering Potato Crusted Vegetable Frittata that combines crispy potato perfection with a vibrant medley of fresh vegetables and creamy eggs. This isn't just another frittata – it's a culinary masterpiece that transforms simple ingredients into a restaurant-worthy dish you can easily create in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 large potatoes, grated
- 1 cup mixed vegetables (bell peppers, spinach, onions)
- 4 eggs
- 1/2 cup milk
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Prepare the ingredients by thoroughly washing and grating the potatoes using a box grater or food processor. Squeeze out excess moisture from the grated potatoes using a clean kitchen towel to ensure a crispy crust.
- Chop the mixed vegetables (bell peppers, spinach, and onions) into small, uniform pieces to ensure even cooking and distribution throughout the frittata.
- Preheat the oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish generously with olive oil to prevent sticking.
- Press the grated potatoes into the bottom and sides of the greased skillet, creating an even potato "crust". Brush the potato crust lightly with olive oil and pre-bake for 10 minutes to help it become golden and crisp.
- In a separate mixing bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- Spread the chopped mixed vegetables evenly over the pre-baked potato crust.
- Pour the egg mixture over the vegetables, ensuring it covers them completely and seeps into the potato crust.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is golden brown. The frittata should be firm to the touch and slightly puffy.
- Remove from the oven and let it rest for 5 minutes. This allows the frittata to set and makes it easier to slice and serve.
- Carefully slice the frittata into wedges and serve warm, garnished with fresh herbs like parsley or chives if desired.
Tips
- Moisture is the Enemy of Crispiness: When preparing the potato crust, always squeeze out as much liquid as possible from the grated potatoes. Use a clean kitchen towel and press firmly to ensure a golden, crisp crust.
- Temperature Matters: Make sure your oven is fully preheated before baking to achieve that perfect golden-brown top and evenly cooked interior.
- Don't Rush the Resting: Allow the frittata to rest for 5 minutes after baking. This helps the eggs set completely and makes slicing much easier.
- Customize Your Vegetables: Feel free to swap out the suggested vegetables with your favorites or whatever is in season. Just keep the total volume consistent.
- Enhance the Flavor: Consider adding a sprinkle of cheese like feta or parmesan to the egg mixture for an extra flavor boost.
- Serving Suggestion: This frittata is versatile – serve it hot for breakfast, brunch, or even as a light dinner with a side salad.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 190mg
