Breakfast Frittata
Recipe: #7231
November 26, 2011
Categories: Breakfast, Eggs, Onions, Peppers, Brunch, Gluten-Free, High Protein, Kosher, Vegetarian, more
"Nice recipe for breakfast, brunch, lunch or even light dinner. I like to add jalapenos, garlic & cheese"
Ingredients
Nutritional
- Serving Size: 1 (219.1 g)
- Calories 184.1
- Total Fat - 9.4 g
- Saturated Fat - 2.7 g
- Cholesterol - 261.2 mg
- Sodium - 122.1 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 2.6 g
- Sugars - 3.8 g
- Protein - 10.9 g
- Calcium - 70.8 mg
- Iron - 2.1 mg
- Vitamin C - 45.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In an oven proof skillet heat 1 teaspoon oil and fry the potato slices until they are lightly browned, add peppers, onions, green onions saute for two minutes
Step 2
Whisk together the eggs and milk,
Step 3
Add a teaspoon of oil to the skillet and pour in the eggs. Cover and cook until the eggs are beginning to set round the edges, gently loose the eggs and swirl the uncooked eggs under.
Step 4
When the frittata is almost cooked place the pan under the broiler (about 4 inches from heat source) and cook it until it is golden
Step 5
Sprinkle with parsley, cut into wedges and serve
Tips
No special items needed.