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Add a photoServings: 1
Ingredients
- 2 x Idaho potatoes, diced
- 10 whl Large eggs
- 1/4 c. Lowfat milk
- 1/2 c. Grated Parmesan cheese
- 1/4 c. Minced fresh herbs, such as parsley, oregano, and basil
- Â Â Salt and pepper
- 1/4 c. Extra virgin olive oil
- 1 med Onion, c. into medium dice
- 2 x Roasted bell peppers, roughly minced
Directions
- Blanch the potatoes in salted boiling water. Drain.
- In a bowl, combine the Large eggs, lowfat milk, Parmesan, herbs, and salt and pepper.
- Heat a non-stick saute/fry pan or possibly cast iron pan till very warm. Add in a bit of the extra virgin olive oil to the pan and saute/fry the onions, potatoes, and peppers quickly, so they're lightly caramelized. Add in the rest of the oil. Pour the egg mix into the pan. Gently slide a spatula under the frittata as it cooks. Cook the frittata for 2 to 3 min, till a crust is formed on the bottom. Transfer the frittata to a 350 degree oven and bake for 12 to 15 min, flipping the frittata about mid way through. Test for doneness by inserting a toothpick in the frittata: if the egg sticks to the toothpick, the frittata is undercooked.
- Transfer to a plate and season to taste with salt and pepper.
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