Spring Vegetable Frittata with Breakfast Potatoes

Hey there!

Just want to take a quick second to thank all of you for your wonderful responses to my last post. Writing about my struggles with depression wasn’t easy but I know it was worth it, judging by the comments, emails, and in-person conversations I’ve had with so many of you. It’s really nice to know I’m not alone and I hope it helped you to know that you’re not alone either. 

Sooooo, how’s it going? Happy almost my birthday. That’s a greeting, right? Tomorrow is exactly one week from my 31st birthday AKA the first full day of spring AKA no-jacket weather…but it was snowing yesterday so I don’t know what the heck is going on.

What I do know is that I’m super excited to tell you about this (almost) spring veggie frittata.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

About a week ago, I posted a picture of this frittata with breakfast potatoes on my Instagram and got a few requests for the recipe. Let me stop right here and warn you that I made this frittata completely spur of the moment and paid very little attention to what I was doing as far as measurements go, so take the ingredient list with a grain of salt (but actually add more salt because it’s tastier that way).

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Part of the reason I love frittatas so much is that they’re so versatile and very hard to mess up. I used the vegetables I happened to have in my fridge, because, again, spur of the moment, but you can use whatever you like.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Another reason I love frittatas is that you can make one in the beginning of the week and reheat for healthy breakfasts all week long. They don’t take long to make and reheat really well in the microwave. I happened to make this one for myself but another great thing about frittatas is that they’re good for feeding a crowd. I regularly make two or three when I’m having friends over for brunch.

What’s brunch without home fries, right? Another really quick, easy brunch dish I like to make is breakfast potatoes. They’re really tasty and only require four ingredients.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

This, to me, is the perfect breakfast. One that I never tire of because the veggie/cheese combinations are endless. I hope you love it as much as I do!

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Spring Vegetable Frittata with Breakfast Potatoes

Serves 4-6

Ingredients

For the Frittata

  • 1 TBSP Olive Oil
  • 3/4 cup Zucchini, diced
  • 3/4 cup Cremini Mushrooms, diced
  • 8 Free-range, Organic Eggs
  • 1 cup Mixed Greens
  • 1/2 cup Cheddar, shredded
  • 2 TBSP Whole Milk
  • Salt and Black Pepper, to taste

For the Breakfast Potatoes

  • 2 TBSP Olive Oil
  • 2 TBSP Grass-fed Unsalted Butter
  • 1 Medium Yellow Onion, sliced
  • 1 24 oz Bag Fingerling Potatoes, sliced
  • Salt and Black Pepper, to taste

Directions: 

For the Frittata

  1. Preheat oven to 350° F
  2. Heat oil in oven-safe frying pan over medium heat
  3. Sauté zucchini and mushrooms for 5-7 minutes, until soft
  4. In a mixing bowl, whisk eggs, greens, cheddar, whole milk, salt and pepper until combined
  5. Add egg mixture to pan and cook until just set on top
  6. Transfer pan to oven and bake for 10 minutes
  7. Slide frittata out of pan and cut into 4-6 triangles

For the Potatoes

  1. Heat oil in a frying pan over medium heat
  2. Add onions and sauté for around 5 minutes, until soft
  3. Add butter and potatoes to pan and cook for 10-20 minutes, stirring occasionally, until potatoes are fork-tender
  4. Season with salt and pepper, to taste

Enjoy!!

Have a wonderful day! <3

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Email: rebecca@roseyrebecca.com

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