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Add a photoServings: 6
Ingredients
- 1 lb Grnd beef
- 1 med Onion, minced
- 1 clv garlic, chopped
- 1/4 tsp Rosemary, dry
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Potato, sliced thin
- Â Â Salt
- 1/4 c. Fontina Cheese, diced
- 6 x Egg
- 3/4 c. Half and Half
- Â Â Cayenne pepper sauce
Directions
- About 1 3/4 hrs before serving:
- 1. In 10" nonstick skillet over high heat, cook grnd beef, onion, garlic, and rosemary, stirring frequently, till all pan juices evaporate and meat is well browned. Remove grnd beef mix to bowl.
- 2. Add in extra virgin olive oil to skillet. In warm oil over medium heat, cook potatoes and 1/2 tsp. salt 20 min, turning potatoes occasionally, till almost tender; remove skillet from heat. Arrange potatoes, slightly overlapping, on bottom and up side of skillet.
- 3. Sprinkle cheese over potatoes. Spoon grnd beef mix over cheese. In bowl, with fork, beat Large eggs, half and hal, 1 Tbsp. cayenne pepper sauce, and 1 Tbsp. salt till well mixed; pour into skillet. Cover; cook over low heat 40 to 45 min till potatoes are lightly browned and egg mix is almost set. Remove skillet from heat. Let frittata stand, covered, 5 min to allow mix to set completely for easier serving.
- 4. To serve with knife, loosen edge of frittata from skillet; invert onto platter. Cut frittata into wedges to serve. If desired, serve with additional cayenne pepper sauce.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 414 | |
| Calories from Fat 242 | 58% |
| Total Fat 27.08g | 34% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 167mg | 7% |
| Potassium 703mg | 20% |
| Total Carbs 19.56g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.9g | 1% |
| Protein 23.05g | 37% |
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