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Potato and Vegetable Frittata

Potato and Vegetable Frittata Recipe

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup diced green bell pepper
  • 1 zucchini, halved lengthwise and cut in 1/4 inch slices
  • 2 cups cooked and diced potatoes
  • 1 cup chopped fresh tomato
  • 2 tablespoons black olives
  • 4 eggs
  • salt and pepper to taste
  • 1/4 teaspoon dried oregano
  • 1 pinch cayenne pepper
  • 1/2 small tomato, sliced
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/2 of a recipe
Amount Per Serving
Calories 454
Total Fat 20.6g
Saturated Fat 7.7g
Cholesterol 445mg
Sodium 517mg
Total Carbohydrate 44.5g
Dietary Fiber 6.7g
Sugars 9.5g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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