Potato-basil Frittata
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | 4 | Servings | |
INGREDIENTS
| 2 | Boiling potatoes, about 1 | |
| Lb), Lb | ||
| 1 | Onion | |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 1 | Basil, 15 to 20 large | |
| Leaves), Leaves | ||
| 1 | T | Olive oil |
| 5 | Eggs | |
| 3/4 | t | Salt |
| 1/2 | t | Fresh ground pepper |
| 2 | T | Grated Parmesan cheese |
| optional |
INSTRUCTIONS
Preheat oven to 350 degrees F. Oil a 9-inch-round, 2-inch-deep baking dish. Wash and quarter potatoes, and place in a small saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 12 minutes. Remove potatoes from pan, cool, and slice into 1/4-inch-thick rounds. Peel onion, and slice into 1/4-inch-thick strips. Seed bell peppers and slice into 1/4-inch-thick strips. Slice basil into thin strips. Heat olive oil in a large saute pan, and cook onion and peppers for 8 to 10 minutes over medium heat. Add potatoes and basil and cook 1 minute more. Beat eggs with salt and pepper in a large bowl. Add onion-pepper-potato mixture. Mix well and pour into prepared pan. Sprinkle with cheese (if used), and bake until top is dry and lightly golden (45 to 50 minutes). Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 92
Total Fat: 10.3g
Cholesterol: 234.7mg
Sodium: 573.1mg
Potassium: 667.5mg
Carbohydrates: 22.9g
Fiber: 4g
Sugar: 4.3g
Protein: 11.7g