Recipe: Garden Frittata

If you’re searching for a delicious, nutritious, filling – and we must say colorful – dish that will be your perfect go-to meal for breakfast, brunch or even dinner, then look no further than this Garden Frittata recipe. The combination of veggies, eggs and potatoes make this the perfect all-around satisfying meal. And did we mention kale? One of the trendiest greens around, kale is truly the darling of the salad – and soon-to-be frittata – world.

Pro Tip: Want to save some time on prep? Look for bags of recipe ready cut, sliced and diced veggies. This Breakfast Blend from Birds Eye – full of pre-sliced potatoes, onion, and red and green peppers – looks made for this Garden Frittata.



  1. Beat eggs, pepper, and salt in large bowl, set aside.
  2. Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: cube potatoes and boil 5 minutes until slightly soft, drain)
  3. Chop remaining vegetables while potatoes cool. Mix vegetables together.
  4. Heat oil in a 10-inch non -stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well.
  5. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
  6. Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.
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