Potato crusted frittata topped with a medley of Mediterranean vegetables is a meal great for breakfast, lunch or dinner.


  • 1 cup (8 oz.)
    Better'n Eggs®*
  • 2 Tbsp.
    grated Crystal Farms® Parmesan Cheese
  • 2 Tbsp.
    chopped fresh basil or 1 tsp.
    dried basil
  • 3 Tbsp.
    vegetable oil
  • 3
    green onions, chopped
  • 1
    small zucchini, sliced
  • 1
    medium potato (about 5 oz.), sliced 1/8-in thick
  • 1
    medium tomato, chopped


  • In small bowl stir together Better'n Eggs, cheese and basil; set aside. Heat 1 tablespoon oil in 10-inch nonstick skillet. Cook green onions and zucchini over medium heat, stirring occasionally, until crisp tender (2 to 3 minutes). Remove from skillet; cover to keep warm.

  • Heat remaining 2 tablespoons oil in skillet. Add potato slices in thin layer. Cover; cook on medium heat, turning frequently, until potatoes are tender (8 to 10 minutes). Spread potatoes into thin layer to cover bottom of skillet.

  • Reduce heat to medium-low. Pour Better'n Eggs mixture over potatoes. Top with cooked zucchini mixture and tomatoes. Cover; cook for 6 to 8 minutes or until Better'n Eggs are set but still moist.

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  • Breakfast
  • Brunch
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  • Entrée
  • Full meal
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  • Vegetarian
  • Low-cal
  • Gluten-Free
  • <15 Minutes Prep Time