Potato and Onion Frittata
Potato and Onion Frittata
4 tablespoons extra-virgin olive oil
1 Basin Gold‘ baker russet potato, diced into 1/4-inch cubes
1 Basin Gold‘ jumbo yellow onion, chopped
2 garlic cloves, minced
1 cup fresh spinach leaves, washed and patted dry
Salt and freshly
ground pepper
8 large eggs (or 12 large egg whites)
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese, divided
Salsa, for garnish (optional)
Preheat oven to 350°F.
In a medium bowl, beat eggs and basil with a wire whisk until well blended.
In a large ovenproof skillet, cook and stir sausage, zucchini and mushrooms over medium heat for 5-6 minutes, or until the vegetables are tender.
Add the eggs, but do not stir.
Bake for 22-27 minutes, or until a knife inserted near the center comes out clean.
Remove from the oven. Top with tomato and cheese.
Let stand for5 minutes, or until the cheese has melted. Cut into wedges to serve. Makes 6 servings.
4 tablespoons extra-virgin olive oil
1 Basin Gold‘ baker russet potato, diced into 1/4-inch cubes
1 Basin Gold‘ jumbo yellow onion, chopped
2 garlic cloves, minced
1 cup fresh spinach leaves, washed and patted dry
Salt and freshly
ground pepper
8 large eggs (or 12 large egg whites)
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese, divided
Salsa, for garnish (optional)
Preheat oven to 350°F.
In a medium bowl, beat eggs and basil with a wire whisk until well blended.
In a large ovenproof skillet, cook and stir sausage, zucchini and mushrooms over medium heat for 5-6 minutes, or until the vegetables are tender.
Add the eggs, but do not stir.
Bake for 22-27 minutes, or until a knife inserted near the center comes out clean.
Remove from the oven. Top with tomato and cheese.
Let stand for5 minutes, or until the cheese has melted. Cut into wedges to serve. Makes 6 servings.
Potato and Onion Frittata
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
