Rating: 4 stars
95 Ratings
  • 5 star values: 50
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 11

This luscious egg breakfast recipe features crisply browned potatoes and colorful fresh vegetables, including carrots, green onions, and tomatoes. Slice the potatoes and carrots thinly, about 1/8 inch, to ensure they become tender and golden during cooking.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
cook:
10 mins
bake:
18 mins
stand:
5 mins
total:
58 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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

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  • 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.

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

  • 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

258 calories; fat 14g; cholesterol 372mg; saturated fat 4g; carbohydrates 18g; mono fat 7g; poly fat 2g; insoluble fiber 3g; sugars 2g; protein 15g; vitamin a 5053.4IU; vitamin c 19.5mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 1.4mg; vitamin b6 0.5mg; folate 76.6mcg; vitamin b12 0.9mcg; sodium 267mg; potassium 603mg; calcium 80.8mg; iron 2.7mg.
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