Savory Egg and Potato Frittata
Created by lovinretirement on October 13, 2014
- Servings: 6
- Prep Time: 40m
- Cook Time: 45m
- Recipe #14564
Ingredients
- 1 large potato
- 2/3 cup cheddar cheese, shredded
- 2 tablespoons butter
- 1/3 cup yellow onion, chopped
- 1/2 cup fresh mushrooms, chopped
- 1/4 teaspoon celery salt
- 1 tablespoon fresh rosemary needles, finely chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons chopped parsley
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 bacon slices (fried, crumbled, or whatever breakfast meat you like, cooked)
How to Make
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Step 1: Preheat oven to 375° F.
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Step 2: Bake potato in microwave 3 minutes. Remove skin. Dice into 1/2 inch cubes.
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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.
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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.
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Step 5: Beat eggs, cheese, milk, parsley, salt and pepper together and pour over potato mixture.
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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.
Nutritional Facts
- 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