nutritional information

Per SERVING:

  • Calories: 244
  • Protein: 8 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 30 g
  • Cholesterol: 107 mg
  • Sodium: 565 mg
  • Fiber: 3 g
  • Sugar: 6 g

Dilled Potato Frittata

Dilled Potato Frittata

Serves 4

Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5.
  • 1 lb. russet potatoes, sliced
  • 3 Tbs. cider vinegar
  • 3 Tbs. olive oil, divided
  • 2 Tbs. dried dill weed, divided
  • 4 cloves garlic, minced (4 tsp.), divided
  • 1 Tbs. Dijon mustard
  • ½ tsp. ground black pepper
  • ½ tsp. fine sea salt
  • 1 small onion, finely diced (1 cup)
  • 1 small tomato, diced (¾ cup)
  • 2 large eggs, beaten
  • ¾ cup plain fat-free yogurt
  • 2 Tbs. grated Parmesan cheese, optional
  1. Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.
  2. Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
  3. Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
  4. Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
  5. Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
January 1970

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