Filter
Top Products
31
BREAKFAST & BRUNCH
ONION, PEPPER AND POTATO FRITTATA
Frittatas are simple and delicious. This is also tasty with some crumbled
cooked Italian sausage mixed into it.
Makes 10 servings
1. Preheat oven to 350°F.
2. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, drop
the garlic through the feed tube and process to fi nely
chop.
3. Keeping the garlic in the bowl, remove the chopping
blade and insert the medium slicing disc. Slice the
onion and pepper on High. Remove vegetables and
reserve. Slice the potato on High; remove and reserve
in cold water.
4. Remove the slicing disc, and insert the fi ne shredding
disc. Shred the Parmesan on High; reserve.
5. Place a 10-inch oven-safe nonstick skillet* over medium
heat. Add 2 teaspoons of the olive oil and swirl the pan
to coat the surface evenly. Once oil is hot, add the
garlic, onion and pepper, with a pinch each of the salt
and pepper; sauté until softened, about 6 to 8 minutes.
Remove and reserve.
6. Add the remaining teaspoon of oil to the pan. Remove
the potatoes from the water and dry well on a towel.
Add to the pan with 2 pinches each of the salt and
pepper. Sauté until tender and edges are browned,
about 6 minutes.
7. Once potatoes have browned, add the onion/pepper
mixture back to the pan, stir to combine, then top with
the eggs, remaining salt and pepper and shredded
Parmesan. Leave skillet on the heat so that the bottom
and sides of the frittata begin to set, about 6 minutes.
Place skillet into oven and bake until the top of the
frittata is golden and puffed, about 20 to 25 minutes.
8. Carefully remove skillet from oven and invert onto a
cutting board. Cut the frittata and serve immediately.
2 GARLIC CLOVES
1 SMALL ONION, HALVED
1 MEDIUM RED BELL PEPPER,
QUARTERED, CORED AND SEEDED
1 SMALL TO MEDIUM RUSSET POTATO
(4 TO 6 OUNCES), PEELED AND
HALVED, RESERVED IN COLD WATER
1 OUNCE PARMESAN CHEESE
3 TEASPOONS OLIVE OIL, DIVIDED
½ TEASPOON KOSHER SALT, DIVIDED
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
12 LARGE EGGS, BEATEN
*If not using a nonstick pan, coat the
pan with a nonstick cooking spray
before adding the eggs. Once the
vegetables are sautéed, stir them
into beaten eggs and add to the
coated pan.
Nutritional information per serving:
(based on 10 servings)
Calories 127 (56% from fat) • carb. 5g
• pro. 9g • fat 8g • sat. fat 3g • chol.
225mg • sod. 248mg • calc. 73mg
• fi ber 1g