Savory Egg and Potato Frittata
"Had a variation of this years ago at the Haceta Head Lighthouse B & B in Oregon. You can change up the meats or add anything else you like."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (190.8 g)
- Calories 281.5
- Total Fat - 17.1 g
- Saturated Fat - 7.6 g
- Cholesterol - 305.5 mg
- Sodium - 707.1 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 1.8 g
- Sugars - 1.8 g
- Protein - 17.9 g
- Calcium - 183.2 mg
- Iron - 2.2 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375° F.
Step 2
Bake potato in microwave 3 minutes. Remove skin. Dice into 1/2 inch cubes.
Step 3
In a skillet, saute onions and mushrooms with 2 tablespoons butter 5-7 minutes. Then season with celery salt, rosemary, and thyme. Add potatoes and brown about 5 minutes. Add cooked meat.
Step 4
Place all the mixture in deep dish 10" pie pan or deep 9" x 9" glass baking dish that has been buttered or sprayed with non-stick cooking spray.
Step 5
Beat eggs, cheese, milk, parsley, salt and pepper together and pour over potato mixture.
Step 6
Bake in pre-heated oven at 375° F for 45 minutes. To make sure that the center gets done before the outer edge gets too brown, spray a small biscuit cutter or something small and metal with non-stick cooking spray, and place it in the center of the mixture. This will draw heat to the center so it bakes evenly.
Tips
No special items needed.
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