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Recipes - Potato Frittata

Recipe Name

Potato Frittata

Submitted by

service learning

Recipe Description

Eggs, and veggies

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	25	Cook Time (minutes)	28	Ready In (minutes)	53

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Ingredients
Amt.	Measure	Ingredient



8	small (1-3/4\" to 2-1/2\" dia.)	potatoes (Yukon Gold or Russet)
2	large (7-1/4	Carrots
12	large	eggs, lightly beaten
2	tablespoons	olive oil
1	clove	garlic minced
1/4	teaspoon	black pepper
1/2	cup, chopped	Onion, chopped
1/2	cup, chopped or sliced	Tomatoes

Steps

Sequence	Step

1	Preheat oven to 375 degrees F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes. Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside. With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper.

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