Potato Frittata | PCC Natural Markets

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Potato Frittata

Serves: 8

Your rating: None (1 vote)
Your rating: None (1 vote)

Frittatas are a great way to use any small tidbits of leftover vegetables or protein leftover from the week.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 425° F.

Heat oil in a 10-inch cast iron or oven-proof skillet over medium heat. Sauté onions and garlic until soft, about 5 minutes. Add potatoes and cook until just tender, about 10 minutes; stir only occasionally so bottom layer browns a little. Season with salt and pepper.

Meanwhile, whisk together eggs, milk, thyme, cheese, salt and pepper in a bowl. Once the potatoes are tender, pour egg mixture into the skillet, tilting the pan to cover the entire surface. Continue cooking, without stirring, until the edges are set, 1 to 2 minutes.

Transfer skillet to the oven and cook until eggs are set, about 20 minutes. Allow to cool for 10 minutes before slicing and serving.

Each serving: 170 cal, 10g fat (3.5g sat), 195mg chol, 260mg sodium, 11g carb, 1g fiber, 9g protein

Recipe by Jackie Freeman, PCC Chef

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