You are here

Summer Vegetable Frittata

Healthycooking's picture
For salsa sauce
  Ripe tomatoes 2 , peeled, seeded and diced fine for about 1 cup
  Red onion 3 Tablespoon, finely diced
  Red bell pepper 1⁄2 Small, cored, seeded and diced fine for about 1/4 cup
  Poblano pepper 1⁄2 , cored, seeded, and diced fine for about 1/4 cup (Green)
  Jalapeno pepper 1⁄2 , cored, seeded and diced fine
  Cucumber 1⁄4 , peeled, seeded and diced fine for about 1/2 cup
  Fresh lime juice 2 Tablespoon
  Fresh cilantro 3 Tablespoon, chopped
  Tabasco 3 Drop
  Sugar 1 Pinch (good pinch)
  Fresh black pepper To Taste (few grinds)
For frittata
  New potatoes 8 Small
  Yellow wax beans 1 Cup (16 tbs), topped and tailed
  Shelled peas 1⁄2 Cup (8 tbs) (fresh or frozen)
  Olive oil 1 Tablespoon
  Onions 2 Small, sliced
  Zucchini 1 Small, diced
  Yellow squash 1 Small, diced
  Yellow plum tomatoes 1 Cup (16 tbs) (3 nos.)

1. Start by preheating the oven to 350°F

2. In a bowl, combine tomatoes, onion, diced peppers and cucumber, then continue to add lime juice and cilantro and season to taste with tabasco, sugar, and ground pepper, and make sure to mix it properly, This method helps you to prepare salsa sauce
2. Set aside the salsa sauce in a cool place for 30 minutes
3. In a large pot, boil water and put potatoes in it, cook for 20 minutes , till the potatoes are tender, later drain it and set aside to cool.This method is used to prepare the frittata
4. In a smaller saucepan, pour water and boil it, cook the wax beans for 2 to 3 minutes, till it turns crispy and tendet, later drain and set it aside
5. In a pot, pour water and boil it, now put the peas in this boiling water, cookand cover for 2 to 3 minutes, peas should be firm, later drain and set aside
6. Once the potatoes have cooled off, take them and start peeling then, also cut into quarters, also cut the wax beans into 1-inch lengths
7. In a skillet, pour the olive oil and heat it over high heat. Add onion, zucchini, yellow squash, tomatoes, corn, potatoes, beans, and peas to it,sprinkle with salt and pepper
8. Continue to cook for 1 to 2 minutes, keep stirring until the onions turn soft, pour the beaten eggs and herbs over the vegetables, take a wooden spoon and stir the eggs till they settle, also add the cheese, keeping stirring to mix properly
9. Take a spoon, and with the back of the spoon smooth the mixture
10. In the oven, place the skillet and bake for 12 to 15 minutes, till frittata is browned on the edges, finally remove from the oven and transfer onto a serving platter
11. Take the baked frittatas, and cut them into quarters

12. Serve with the salsa

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Summer, Gourmet, Healthy

Rate It

Your rating: None
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 149 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.41 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 296.5 mg12.4%

Total Carbohydrates 27 g9%

Dietary Fiber 6.4 g25.7%

Sugars 7.2 g

Protein 5 g9.1%

Vitamin A 38.1% Vitamin C 79.9%

Calcium 5.8% Iron 6.2%

*Based on a 2000 Calorie diet

Summer Vegetable Frittata Recipe