Potato and Vegetable Frittata

Recipe View Prepare the Oven: Position an oven rack approximately 6 inches from the broiler and preheat the broiler on high. (Time: 5 minutes)

Recipe View Sauté the Aromatics: Heat olive oil in an oven-safe frying pan over low heat. Add chopped onion, minced garlic, and diced green bell pepper. Sauté until the vegetables are tender and fragrant, ensuring they don't brown. (Time: 8-10 minutes)

Recipe View Incorporate the Vegetables: Add the sliced zucchini to the pan and continue cooking, stirring occasionally, until tender-crisp. Introduce the cooked and diced potatoes, stirring frequently, until they are heated through and slightly sticking to the pan, developing a subtle golden crust. (Time: 5-7 minutes)

Recipe View Blend in Tomatoes and Olives: Stir in the chopped fresh tomato and black olives. Cook until the tomatoes begin to release their juices, creating a light sauce. (Time: 3-5 minutes)

Recipe View Create the Egg Base: In a separate bowl, whisk together the eggs with salt, pepper, dried oregano, and a pinch of cayenne pepper. Pour the egg mixture evenly over the cooked vegetables in the pan. (Time: 2 minutes)

Recipe View Garnish and Bake: Arrange the sliced tomato decoratively over the top of the frittata. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the tomato slices. (Time: 2 minutes)

Recipe View Broil to Perfection: Cook gently over low heat until eggs are almost set. Transfer the pan to the preheated broiler for 1 to 2 minutes, or until the eggs are fully set, the cheese is melted and slightly browned, and the top is beautifully golden. Keep a close watch to prevent burning. (Time: 1-2 minutes)

Recipe View Serve: Remove from the oven and let cool slightly before cutting into wedges. Serve warm and enjoy the symphony of flavors and textures!