This frittata is a protein packed meal for meat-eaters and vegetarians alike. The melt-in-your-mouth layer of potatoes at the bottom adds a comforting crust, and the chopped vegetables throughout are bursts of colorful, tasty nutrition. When it all comes together, the size and colors of the vegetables set into the baked eggs create the appearance of stained glass!
About 1.5 pounds baby red potatoes, cubed
1 sweet onion, diced
½ red onion, diced
3 cloves garlic, minced
10 baby bella mushrooms, diced
1 zucchini, diced
1 summer squash, diced
1 orange bell pepper, diced
1 red bell pepper, diced
Tomato slices and parsley springs to garnish
Preheat oven to 375 degrees Fahrenheit. In a 13x9” baking pan, toss cubed potatoes with olive oil, S&P to coat. There should be enough potatoes to cover the bottom of the pan, almost like a crust. Roast potatoes in the oven about 25 minutes, until brown on bottom and easily pierced with a fork. While the potatoes cook, saute sweet onion, red onion, and garlic over medium-high heat in a large pan until translucent and fragrant. Add all remaining vegetables and saute until soft, about 10 minutes. Season with S&P and remove from heat. Crack 18 eggs into a large mixing bowl, season with S&P, and whisk until combined. Add the slightly cooled, sautéed vegetables and whisk until combined. Once potatoes are finished in the oven, lower the heat to 350 degrees Fahrenheit, and use a spatula to gently push crispy potatoes around the bottom of the pan. Making sure the potato bottoms don’t stick now is the key to being able to remove frittata from the pan later! Pour egg and vegetable mixture in an even layer over potato crust and use a spatula to smooth out. Return dish to the oven and bake at 350 until a toothpick inserted in the center comes out clean, or about 40 minutes. Top with tomato slices and parsley garnish to serve.