Stuffed Frittata

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I love this, if your a veggie person, an avocado is a great replacement along with some other vegies that you like and how about some cream cheese!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (282.6 g)
  • Calories 437.7
  • Total Fat - 25.8 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 468 mg
  • Sodium - 1432.5 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 1.4 g
  • Protein - 31.6 g
  • Calcium - 426.3 mg
  • Iron - 3.1 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.4 mg

Step 1

In a bowl, whisk eggs. Set aside

Step 2

In a skillet heat butter or oil over moderate heat. Add garlic, sauté just until it starts to brown.

Step 3

Add the potatoes to the pan and continue cooking until they start to brown. Remove from pan and let them cool slightly.

Step 4

Add the cooled potatoes to the eggs along with the salt, black pepper and basil.

Step 5

To the skillet, pour in half of the potato and egg mixture. Mix gently for about 20 seconds. Cover the pan and continue to cook for several minutes or until the frittata has solidified and browned. Turn the frittata over and cook briefly on the other side.

Step 6

Transfer the frittata to a serving plate. Top with the mozzarella, ham, and half of the parmesan. Put the plate in a 250° F oven.

Step 7

In the meantime, cook the remainder of the egg and potato mixture just as with the previous one. When it is done, remove the plate from the oven. Place the second frittata on top of the first. Sprinkle with the remaining parmesan.

Step 8

To serve, cut into wedges and serve with salsa.

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

I cut this back to 2 eggs, one serving - Because I did this I made one large omelet and folded it over the stuffing. I cooked the potatoes in the omelet. It worked beautifully. Very enjoyable Sunday Brunch.

(2 Oct 2016)