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Recipes - Potato Frittata Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
8
small (1-3/4\" to 2-1/2\" dia.)potatoes (Yukon Gold or Russet)
2
large (7-1/4Carrots
12
largeeggs, lightly beaten
2
tablespoonsolive oil
1
clovegarlic minced
1/4
teaspoonblack pepper
1/2
cup, choppedOnion, chopped
1/2
cup, chopped or slicedTomatoes
Steps
Sequence Step
1Preheat 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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