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Easy Vegetable Frittata

photo of prepared Easy Vegetable Frittata recipe

Cook Time: 25

A delicious vegetable frittata with potatoes, zucchini, sweet red peppers and cheddar. Great for breakfast, brunch or Meatless Monday dinner.

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  • 2 tablespoons olive oil
  • 1 package (1 pound 4 ounces) Simply Potatoes® Diced Potatoes with Onions
  • 1 medium zucchini; chopped
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic pepper
  • 6 eggs
  • 1/4 cup milk


  1. 1. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, salt, and pepper. Cook and stir 2 minutes. Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
  2. 2. In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
  3. 3. Heat broiler. If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve.

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