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Hearty Vegetable Frittata Recipe



  • 6 Large Eggs
  • 2 Small Red Potatoes, diced
  • 1 Cup Diced Broccoli
  • 1/3 Yellow Onion, diced
  • 1/3 Cup Diced Zucchini
  • 1/3 Cup Diced Mushrooms
  • 1/3 Cup Red Bell Pepper, diced
  • 1 Teaspoon Dried Dill
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Tablespoon Avocado or Olive Oil
  • Optional: Pre-made pie crust


  1. Preheat Oven:
    • Preheat the oven to 375°F (190°C).
  2. Prepare Pie Crust (Optional):
    • If using a pie crust, lightly grease a pie pan and press the crust along the pan. Bake for 7 to 10 minutes until lightly golden.
  3. Cook Potatoes and Onions:
    • In a large pan over medium heat, add avocado or olive oil. Add chopped potatoes, diced onion, and dried dill. Cook for 15 minutes, stirring occasionally, until the potatoes are soft.
  4. Add Vegetables:
    • Add broccoli, zucchini, mushrooms, red bell pepper, garlic powder, salt, and pepper to the pan. Cook for another 5 to 8 minutes. Remove from heat.
  5. Scramble Eggs:
    • In a separate bowl, scramble the eggs.
  6. Combine Ingredients:
    • Add the scrambled eggs to the vegetable mixture and mix well.
  7. Bake Frittata:
    • Pour the mixture into the pie pan (if using) and spread it evenly. Bake for 20 to 25 minutes until the frittata is set and the top is golden brown.
  8. Serve:
    • Remove from the oven and let it cool slightly before slicing and serving.
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