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Two-Potato Frittata
Ingredients
- 2 small sweet potatoes, thinly sliced or chopped
- 1 medium Yukon gold potato, chopped
- 1 small red onion, cut into thin wedges or chopped
- 2 tablespoons olive oil
- Salt
- 8 eggs
- 1/2 5.2ounce package semisoft cheese with garlic and roasted pepper
- Fresh oregano (optional)
Directions
1. Preheat oven to 450 degrees F. In a 13x9x2-inch pan combine potatoes and red onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15 minutes.
2. Meanwhile, in a medium bowl whisk together eggs, cheese, and a pinch of salt until combined. Reduce oven temperature to 400 degrees F. Pour egg mixture over vegetables; return to oven. Bake for 7 to 9 minutes or until eggs are set.
3. Invert frittata onto a large cutting board; cut in wedges. Flip wedges top side up and place on plates. If desired, top with oregano.
Nutrition Facts
(Two-Potato Frittata)
- Servings Per Recipe 4,
- cal. (kcal) 344,
- Fat, total (g) 25,
- chol. (mg) 424,
- sat. fat (g) 10,
- carb. (g) 17,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 15,
- vit. A (IU) 65,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 566,
- Potassium (mg) 437,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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