Breakfast Frittata

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #7231

November 26, 2011



"Nice recipe for breakfast, brunch, lunch or even light dinner. I like to add jalapenos, garlic & cheese"

Original is 4 servings

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.

1 Reviews

Sue

Made as is, except used red onion and orange bell pepper but no biggie. And I did season with s&p. Served with salsa and toasted jalapeno bread. I do think servings should read 2-3 based on 2 eggs per serving but as part of a brunch with other items, 4 servings should do fine. Thanks for sharing!

5.0

review by:
(20 Nov 2014)

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