nutritional information

Per Per serving:

  • Calories: 200
  • Protein: 9 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 17 g
  • Cholesterol: 220 mg
  • Sodium: 330 mg
  • Fiber: 2 g
  • Sugar: g

Potato and Onion Frittata

Potato and Onion Frittata

8 servings

A frittata can be served at any temperature—warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion.
  • 4 medium red-skin potatoes
  • 8 large eggs
  • 3 Tbs. grated Parmesan cheese
  • 2 Tbs. chopped fresh parsley or basil
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 ½ Tbs. olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 clove garlic, minced
  • 1 Tbs. butter

1. Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.

2. Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.

3. Preheat oven to 350°F. In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.

4. Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.

June 2002

you might also like



comments

Looks yummy

Bev - 2014-07-18 19:54:07