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Potato Frittata

Makes: 6 servings
Prep 25 mins Cook 10 mins Bake 375°F 18 mins Stand 5 mins
Potato Frittata
Ingredients
  • 1  pound  Yukon gold or russet potatoes, scrubbed and thinly sliced
  • 2  tablespoons  olive oil
  • 2  large carrots, thinly sliced
  • 12  eggs, lightly beaten
  • 1/2  cup  chopped green onions (4)
  • 1/4  teaspoon  each salt and ground black pepper
  • 1/2  cup  yellow cherry tomatoes, halved
  • 1  clove garlic, minced
  •  Fresh snipped parsley and/or cilantro
Directions

1. Preheat oven to 375 degrees F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally

2. In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes.

3. Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside.

4. With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper.

Nutrition Facts (Potato Frittata)
  • Servings Per Recipe 6,
  • cal. (kcal) 258,
  • Fat, total (g) 14,
  • chol. (mg) 372,
  • sat. fat (g) 4,
  • carb. (g) 18,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 15,
  • vit. A (IU) 5053,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 267,
  • Potassium (mg) 603,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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