| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 2 |
|
Idaho potatoes; diced |
| 10 |
|
Whole eggs |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Chopped fresh herbs; such as parsley, |
|
|
; oregano, and basil |
|
|
Salt and pepper |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; cup into medium |
|
|
; dice |
| 2 |
|
Roasted bell peppers; roughly chopped |
INSTRUCTIONS
Blanch the potatoes in salted boiling water. Drain.
In a bowl, combine the eggs, milk, Parmesan, herbs, and salt and pepper.
Heat a non-stick saute pan or cast iron pan until very hot. Add a bit of
the olive oil to the pan and saute the onions, potatoes, and peppers
quickly, so they're lightly caramelized. Add the rest of the oil. Pour the
egg mixture into the pan. Gently slide a spatula under the frittata as it
cooks. Cook the frittata for 2 to 3 minutes, until a crust is formed on the
bottom. Transfer the frittata to a 350 degree oven and bake for 12 to 15
minutes, flipping the frittata about mid way through. Test for doneness by
inserting a toothpick in the frittata: if the egg sticks to the toothpick,
the frittata is undercooked.
Transfer to a plate and season to taste with salt and pepper.
Converted by MC_Buster.
Per serving: 1587 Calories (kcal); 112g Total Fat; (63% calories from fat);
80g Protein; 63g Carbohydrate; 1910mg Cholesterol; 1347mg Sodium Food
Exchanges: 3 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
16 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0047
Converted by MM_Buster v2.0n.
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