Use up your extra potatoes with this tasty frittata – perfect for breakfast, lunch, or dinner.
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large skillet
Stovetop
Spatula or spoon
Bowl
Serving plate
Serving utensils
Ingredients
Serves 6
3 Potatoespeeled and cut into 1/2-inch cubes
6 Eggslarge
1 cup Oniondiced
of Saltto taste
of Black Pepperto taste
4 tablespoons Olive Oilor to taste
2 tablespoons Parmesan Cheesefreshly grated
of Fresh Parsleyfresh, minced (optional)
Directions
1.Pat dry the potatoes and onions.
2.In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
3.In a bowl, combine the eggs, cheese, and salt and pepper. Add the vegetable mixture and gently stir to combine.
4.Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
5.Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
6.Transfer to a plate and cut into wedges. Sprinkle with parsley.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 6
Amount Per Serving
Calories 253
% Daily Value*
Total Fat 16.6 g
21%
Saturated Fat 4 g
20%
Sodium 252 mg
11%
Total Carbohydrate 16.3 g
6%
Dietary Fiber 3.7 g
13%
Protein 10.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
