Community recipe
Vegetable and Potato Frittata with Crisp Side Salad
A simple Italian-inspired oven-baked frittata for two, packed with tender potatoes, seasonal vegetables, fresh herbs, and eggs, then served in wedges with a crisp lemon-dressed salad.
- Serves
- 2
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 150 g baby potatoes, halved
- 100 g zucchinis, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 30 g red onions, finely chopped
- 1 tbsp fresh basil, finely chopped
- 60 g mixed salad greens, washed and dried
- 0.25 tsp fine salt
- 0.13 tsp black pepper
- 4 large eggs
- 1 tsp lemon juice
- 1 tsp olive oil
Make it
Instructions
- 01
Prepare the oven, pan, and vegetables
Place an oven rack in the center position and preheat the oven to 200°C / 400°F. Lightly coat a 20 cm ovenproof skillet with 1 tbsp olive oil. Wash and dry 150 g baby potato, halved, 100 g zucchini, diced, and 1 item red bell pepper, stemmed, seeded, and diced. Halve the potatoes, dice the zucchini, and remove the pepper stem and seeds before dicing it. Finely chop 30 g red onion, finely chopped and 1 tbsp fresh basil, finely chopped. Wash and dry 60 g mixed salad greens, washed and dried, then set them aside. Why: Preparing the ingredients and hot pan first keeps the cooking even and prevents a watery frittata.
- 02
Cook the potatoes and vegetables
Warm the oiled skillet over medium heat for 1 minute. Add the potatoes and cook for 8 minutes, turning occasionally, until lightly golden and nearly fork-tender. Stir in the onion and bell pepper and cook for 4 minutes, until the onion softens and the pepper brightens. Add the zucchini and cook for 3 minutes, until just tender and no longer visibly wet. Season with 0.25 tsp fine salt and 0.125 tsp black pepper, then remove the skillet from the heat. Why: Staggered cooking gives the potatoes time to soften while keeping the quicker-cooking vegetables pleasantly firm.
- 03
Whisk the eggs and combine
Crack 4 eggs large eggs into a bowl and whisk until the whites and yolks are fully blended. Stir in the basil. Pour the egg mixture evenly over the warm vegetables in the skillet, gently shaking the pan so the eggs settle into the gaps. Why: Thoroughly blended eggs set into a uniform custard, while distributing them gently preserves the vegetables’ arrangement.
- 04
Bake and rest the frittata
Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the center is just set, the edges are lightly puffed, and a knife inserted near the center comes out without liquid egg. Remove the skillet carefully and rest the frittata for 5 minutes. Why: Gentle baking sets the eggs without toughening them, and resting makes clean wedges easier to cut.
- 05
Dress the salad and serve
Toss the reserved greens with 1 tsp lemon juice and 1 tsp olive oil. Taste and, if needed, add a small pinch of the reserved seasoning; cut the rested frittata into two wedges and serve immediately with the crisp salad. Why: A bright, lightly dressed salad balances the rich frittata and adds freshness to each bite.
