Vegetable Egg Frittata Recipe
Vegetable Egg Frittata Recipe for a quick and healthy meal! Made with potatoes, shiitake mushrooms, and fresh vegetables, this flavorful frittata is perfect for breakfast, brunch, or a light dinner. Easy to prepare and packed with nutrients, it’s a dish the whole family will love!
Vegetable Egg Frittata Recipe is a wholesome and delicious dish perfect for breakfast, brunch, or even a light dinner. Packed with finely chopped potatoes, shiitake mushrooms, carrots, green onions, and green peppers, this frittata is a nutrient-rich, colorful medley of flavors. Lightly seasoned with salt and black pepper, and cooked to golden perfection in olive oil, it’s both satisfying and easy to prepare. Whether you're hosting a gathering or simply craving a quick and healthy meal, this recipe is sure to become a family favorite.
Ingredients
- 1 potato (170 g), finely chopped
- Shiitake mushrooms, washed and chopped
- 4 eggs
- 1/2 tsp salt
- Black pepper (to taste)
- Carrots, green onions, green peppers (all finely chopped)
- Olive oil
Nutritional Information
- Calories: 180
- Protein: 9g
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 180mg
Directions
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Peel and finely chop the potato. Rinse well and set aside. In a bowl, whisk together 4 eggs with 1/2 tsp salt and black pepper.
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Wash and chop the shiitake mushrooms. Finely chop the carrots, green onions, and green peppers.
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Add the chopped mushrooms to the egg mixture and mix lightly. Then, add the carrots, green onions, and green peppers. Mix well.
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Heat olive oil in a pan. Add the chopped potatoes with a pinch of salt and cook briefly. Pour the egg mixture with the vegetables over the potatoes. Cook on low heat, stirring gently until the eggs are partially set. Press lightly with a spoon, sprinkle with additional green onions, cover, and cook on low heat for 10 minutes until fully cooked.
