POTATO FRITTATA

POTATO FRITTATA
1 pound Yukon golds, scrubbed and thinly sliced
2 large carrots, thinly sliced
1/2 cup green onions, thinly sliced
2 tablespoons butter
1 tablespoons olive oil
6 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon white pepper
1 clove garlic, minced
3/4 cup grated cheese
1/2 cup halved cherry tomatoes
1 cup snap peas

  • Preheat oven to 375°.
  • Melt butter and olive oil in skillet over medium-high heat.
  • Add garlic and green onions, sauteing until fragrant.
  • Add potatoes and carrots in batches cooking until tender and slightly browned.
  • Drain on papertowels.
  • Layer potatoes and carrots in 9×9 baking dish sprayed with PAM.
  • Whisk together the eggs with the salt and pepper until beaten into a smooth consistency.  Pour over potatoes.
  • Bake uncovered 18-20 minutes or until frittata is dry on top.
  • Add cheese and bake until melted, 2-3 minutes more.
  • Serve with tomatoes and snap peas.
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