| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Posted |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 12 |
oz |
Potatoes o'Brien; Thawed |
| 8 |
|
Eggs |
| 3/4 |
ts |
Dried Oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground Pepper |
| 1/4 |
c |
Parmesan Cheese; Freshly Grated |
INSTRUCTIONS
Preheat the broiler. In a large nonstick frying pan with a heatproof
handle, heat the oil over high heat. Add the potatoes and cook, stirring
often, until they are lightly browned, about 5 minutes. In a medium bowl,
beat the eggs, oregano, salt and pepper. Reduce the heat to medium and add
the eggs to the frying pan. Use a rubber spatula to lift up the cooked
edges of the frittata, and tilt the pan to allow the uncooked portion to
flow underneath. Continue cooking in this manner until the edges are firm,
about 4 minutes. Sprinkle the cheese over the top of the frittata. Broil
about 3" from the heat 1 to 2 minutes. Cut into wedges and serve warm or at
room temperature.
Recipe by: 5 in 10 Appetizer Cookbook
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Mar 23, 1998
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