Sautéed Vegetable Frittata

Jammed with vegetables.

Serving Size: 4

Sautéed Vegetable Frittata / Katie Workman
So many vegetables for such a little frittata!  Well, here’s the truth: I had actually sautéed up a much larger amount of all these vegetables for a vegetable-studded meatloaf, and then had a bit leftover.  And because I am almost physically incapable of throwing perfectly good leftovers away, I made this.  If you do not have 1/8 of a zucchini, 1/4 of a red pepper, etc. lying around at your disposal, just adjust the amounts and the vegetables as you see fit.

Other vegetarian frittatas to try include Potato, Leek and Dill Frittata with Crème Fraiche and Mushroom, Caramelized Onion and Feta Frittata.

Sautéed Vegetable Frittata


  • 1 tablespoons olive oil
  • 2 tablespoon minced shallots
  • ¼ cup finely diced sweet potato
  • ¼ cup finely diced zucchini
  • ¼ cup finely diced red bell pepper
  • ½ cup frozen or fresh corn
  • ½ cup frozen or fresh peas
  • 1 teaspoon finely minced garlic
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 6 large eggs
  • Pinch cayenne pepper
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon fresh thyme leaves

1. Preheat the broiler.

2. Heat the olive oil in a small skillet over medium high heat. Add the shallots and sweet potatoes and sauté for 3 minutes, then add the zucchini and red bell pepper and sauté for 2 more minutes until the vegetables are starting to soften slightly. Add the corn, peas and garlic and sauté for another 2 minutes, just until the vegetables are all lightly cooked. Season with salt and pepper. Turn the mixture onto a plate.

3. Wipe out the skillet and melt the butter in the same skillet over medium high heat. In a large bowl, whisk the eggs, cayenne and parsley, season with salt and pepper, then add the vegetable mixture and stir to blend. Pour into the hot pan and use a flexible spatula to lift up the edges of the frittata so that the uncooked eggs on top can run underneath. When the bottom is set, but the top is still quite wet, transfer the pan to the broiler and broil for about 2 minutes, watching carefully, until the top is set and lightly browned.

4. Remove and let sit for a minute or two before slicing into wedges. Serve hot, warm, or room temperature.

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