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Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Russet potato, (about 13 ounces), peeled, thinly sliced
- 1 med Onion, thinly sliced
- 1 lrg Red bell pepper, seeded, sliced
- 1 Tbsp. Minced fresh thyme or possibly 1 tsp. dry
- 6 lrg Large eggs
- 1/2 c. Grated Parmesan cheese
- 2 Tbsp. Minced fresh parsley
- 2 Tbsp. Liquid removed capers
Directions
- Heat 2 Tbsp. oil in 12-inch nonstick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook till potatoes and vegetables are tender, stirring and turning frequently with spatula, about 20 min. Sprinkle thyme over. Cold slightly.
- Whisk Large eggs in large bowl to blend. Season with salt and pepper. Add in potato mix to Large eggs. Wipe skillet clean. Heat 1 Tbsp. oil in same skillet over medium-low heat. Pour egg mix into skillet; sprinkle with cheese.
- Cover and cook till Large eggs are just set, about 10 min. Slide frittata onto platter. Sprinkle parsley and capers over. Cut into wedges and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1014g | |
| Calories 1377 | |
| Calories from Fat 757 | 55% |
| Total Fat 85.23g | 107% |
| Saturated Fat 23.62g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 1295mg | 432% |
| Sodium 1721mg | 72% |
| Potassium 2483mg | 71% |
| Total Carbs 90.04g | 24% |
| Dietary Fiber 10.3g | 34% |
| Sugars 14.99g | 10% |
| Protein 67.45g | 108% |
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