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BREAKFAST & BRUNCH
Frittatas are simple and delicious. This is also tasty with some crumbled,
cooked Italian sausage mixed into it.
PEPPER, ONION AND POTATO FRITTATA
Makes 10 servings
1. Preheat oven to 350°F.
2. Insert the metal chopping blade into the work bowl
of the Food Processor. With the unit running, drop
the garlic through the feed tube and process to nely
chop.
3. Keeping the garlic in the bowl, remove the chopping
blade and insert the slicing disc assembly. Slice the
onion and pepper. Remove vegetables and reserve.
Slice the potato; remove and reserve in cold water.
4. Remove the slicing disc, and ip to the shredding
side. Shred the Parmesan; reserve.
5. Place a 10-inch nonstick skillet* over medium heat.
Add 2 teaspoons of the olive oil and swirl the pan to
coat the surface evenly. 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 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 browned and tender.
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 to 8 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.
*If not using a nonstick pan, coat the pan with a nonstick
cooking spray before adding the eggs. Once the veg-
etables are sautéed, stir them into beaten eggs; and
add to the coated pan.
Nutritional information per serving:
Calories 127 (56% from fat) | carb. 5g | pro. 9g | fat 8g | sat. fat
3g | chol. 225mg | sod. 248mg | calc. 73mg | ber 1g
2 GARLIC CLOVES, PEELED
1 SMALL ONION, PEELED AND
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
1 TABLESPOON OLIVE OIL,
DIVIDED
½ TEASPOON KOSHER SALT,
DIVIDED
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
12 LARGE EGGS, BEATEN