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


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


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


Have a wonderful day! <3

Connect With Me!

Email: rebecca@roseyrebecca.com





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Tales Of A Neglected Frittata Pan


Technically, a 10 and 1/4 inch cast-iron skillet can be used to make many other things aside from frittatas. However, last year, when I purchased that lonely pan you see above, I was bound and determined to make one. 

We had plans—Mr. Frittata Pan and I. We were going to create beautiful masterpieces with all types of ingredients. Eggs, Tomatoes, Green Peppers, Onions, Cheddar…you name it. We had dreams.

So what happened?

Bascially, I was a bum, and pushed Mr. Frittata Pan to the back of the cabinet. I neglected him, but only after I promised and swore that one day we would make wonderful works of frittata art together. One day…

Today was that day.


Cheesy Summer Veggie Frittata


  • 5 eggs
  • 3/4 of a Green Pepper
  • 1 Tomato
  • 1 Small Onion
  • 8 Small Cubes of Cheddar
  • Tbsp of Milk
  • Tbsp of Olive Oil
  • Sea Salt & Pepper to taste


Step One: Chop your veggies.


Step Two: Heat olive oil in skillet over medium heat. Add veggies when the temperature seems right, and let them brown for about three minutes. Stir occasionally. 



Step Three: While veggies are sautéing, whisk eggs and milk together in a medium-sized bowl. Cut the cheese cubes into tiny pieces and add half to egg mixture. Mix in salt and pepper.

Step Four: Preheat your broiler, and then pour egg mixture over veggies in skillet. Let eggs set for one minute, then cover the pan for 3 minutes, or until the eggs are almost set (but not completely). Add remaining cheese to the top. (Your cheese should rest on top. If it sinks to the bottom, your eggs done enough yet)

Step Five: Transfer pan to oven and let heat under broiler for one to two minutes, or until the top is browned and the cheese is bubbly and melty. Take out of oven and let sit for 4 or 5 minutes. (Time flies when you’re snapping pictures)



Step Six: Try to fool yourself into thinking you’re only going to eat one piece of your lovely creation, but really stuff your face with two pieces instead.


The. End. 🙂

[Head over to Healthy Living Blogs to read my guest post about what health means to me]

What is your favorite frittata filling?

Note: Thank you for all of the awesome comments on Why I Eat. Why I Blog and Dear Rebecca. You guys are amazing!

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