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Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 5 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
7 mins
bake:
21 mins at 450°/400°F
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450°F. In a 13x9x2-inch pan combine potatoes and red onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15 minutes.

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  • Meanwhile, in a medium bowl whisk together eggs, cheese, and a pinch of salt until combined. Reduce oven temperature to 400°F. Pour egg mixture over vegetables; return to oven. Bake for 7 to 9 minutes or until eggs are set.

Instructions Checklist
  • 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

344 calories; total fat 25g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 424mg; sodium 566mg; potassium 437mg; carbohydrates 17g; fiber 2g; sugar 4g; protein 15g; trans fatty acid 0g; vitamin a 65IU; vitamin c 8mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 1mg; vitamin b6 0mg; folate 60mcg; vitamin b12 1mcg; calcium 71mg; iron 3mg.
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Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1