Couldn't Ask For More: Vegetable Frittata with Potato Crust

Thursday, October 06, 2011

Vegetable Frittata with Potato Crust

This recipe is inspired from a great hometown favorite cookbook, The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. The recipes in this book are all made with healthy, fresh, often gluten-free ingredients. They do introduce some ingredients I don't commonly have on hand, but it's a great opportunity to learn about something new.

This Vegetable Frittata is a great breakfast/brunch option and we almost always have a variety of fresh vegetables on hand. I just use what I have available.

Vegetable Frittata with Potato Crust
Serves 4
Preheat oven to 375 degrees

2 cups peeled, grated potato (I usually go up to 3 cups of peeled, grated potato)
1/2 teaspoon sea salt.

Combine potato and sea salt and set aside for 10 minutes. After 10 minutes time squeeze out excess water and pressed grated potato into buttered 9-inch pie plate.

Potato pressed into greased pie plate

2 teaspoons organic butter or extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup diced roasted red bell pepper
1 1/2 cup diced zucchini
1 1/2 teaspoons dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
6 eggs, lightly beaten
1/2 cup grated cheddar cheese, plus a little more for topping

In a medium skillet heat the 2 teaspoons butter. add diced onion and garlic. Saute over medium heat until soft, about 5 minutes.

Onion and garlic sauteing

Place cooked onion and garlic into a bowl with diced roasted bell pepper and zucchini, dried thyme, black pepper and sea salt. Mix well.

Roasted red bell peppers

Spices added to vegetables

Add eggs and cheese. Mix well then pour egg and vegetable mixture over potatoes. Sprinkle with a little more cheese, if desired. Place into preheated oven and bake for 25-30 minutes or until eggs are cooked through.