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Two-Potato Frittata

Makes: 4 servings
Prep 7 mins Bake 450°F 21 mins  /400 degrees F
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 5.2 ounce 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 60,
  • Cobalamin (Vit. B12) (g) 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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