| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil or cooking oil |
| 2 |
md |
Potatoes (11-oz each); thinly sliced; about 2 cups |
| 1 |
md |
Onion; cut into thin wedges |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Salt; divided |
| 1/4 |
ts |
Pepper |
| 8 |
|
Eggs |
| 2 |
tb |
Snipped fresh oregano -or- |
| 1 |
ts |
Dried oregano |
| 1/2 |
c |
Sliced pitted ripe olives |
| 1/4 |
c |
Finely shredded Provolone or Parmesan cheese |
INSTRUCTIONS
Date: Mon, 12 Feb 1996 10:06:44 +0100
From: Sykes.Kaye@uniface.nl (Kaye Sykes)
In a 10" broiler-proof or regular skillet, heat oil. Add potatoes, onion,
garlic, 1/4 tsp of the salt, and the pepper. Cover and cook over medium
heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for
5-6 minutes more till potatoes are tender, turning mixture once more.
In a medium mixing bowl, beat together eggs, oregano, and the remaining
salt. Pour egg mixture over hot potato mixture. Sprinkle with olives.
Cook over medium heat.
As the mixture sets, run a spatula around the edge of the skillet, lifting
egg mixture to allow the uncooked portion to flow underneath. Continue
cooking and lifting edges till egg mixture is almost set (the surface will
be moist).
Place the broiler-proof skillet under the broiler 4-5" from the heat. Broil
for 1-2 minutes or till top is set. (Or, if using a regular skillet,
remove the skillet from the heat; cover and let stand for 3-4 minutes or
till the top is set.)
Sprinkle the top with finely shredded provolone or Parmesan cheese. Serve
immediately. To serve, cut the frittata into wedges. Makes 4 main-dish
servings.
Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg sodium /
21g Carb / 2g Fiber / 17g Prot. Serving Ideas
: Makes a nice dinner with a green salad. NOTES
: This halved easily.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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