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Veggie and Scalloped Potato Frittata

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main/Brunch
Servings: 8
Author: Hip Foodie Mom

Ingredients

  • 2 medium sized russet potatoes thinly sliced (use a mandolin or food processor)
  • ½ cup red onion diced
  • 1 cup assortment red yellow and orange sweet bell peppers, finely diced
  • 2 green onions finely diced
  • 1 ½ to 2 cups cremini mushrooms chopped
  • ½ cup fresh or frozen peas
  • 6-8 eggs depending on the size of your pan
  • splash of milk or heavy cream
  • salt and pepper
  • freshly grated Parmesan cheese

Instructions

  • Preheat your oven to 375 degrees.
  • Layer your potatoes in your non-stick (oven safe) pan, covering the entire bottom of the pan and creating at least three layers of potatoes. Set aside.
  • Place all of your chopped vegetables into a large mixing bowl. In a separate medium-sized bowl, mix together the eggs and the milk or cream. Stir together and pour into the bowl with the vegetables. Mix well and season with salt and pepper.
  • Pour the egg/vegetable mixture over the potatoes, directly into the pan and bake for 45-50 minutes, or until the eggs are fully cooked. Remove from the oven and sprinkle on freshly grated Parmesan cheese. Enjoy!