Not Leftover Frittata

"20 minute Frittata adapted from a womens magazine"
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
Ready In:
25mins
Ingredients:
8
Yields:
1 10 inch Fritta
Serves:
4
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ingredients

  • 4 slice cooked bacon (optional)
  • 29.58 ml olive oil or 29.58 ml drippings, from bacon
  • 1 onion, thinly sliced
  • 226.79 g potatoes, thinly slice
  • 236.59 ml shredded cheese
  • 2.46 ml salt
  • 1.23 ml pepper
  • 118.29 ml leftover vegetables (peas, or asparagus work nicely )
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directions

  • Preheat oven to 400°F In ovenproof pan saute potatoes and onion in oil until tender-about 10 min stirring often . In bowl beat eggs with 1/2 cup water salt and pepper : Stir in 1/2 c cheese and leftover vegetable. Pour over the potato /onion mixture and crumble cooked bacon on top. Bake in oven 10 min then add rest of cheese and bake 5 min or until set.Do not over cook . Cool before serving.

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Reviews

  1. This is such a versatile recipe! I used milk instead of the water added to the eggs. I used a vegetable mix of carrots, peas and corn which worked very well. Thanks for a lovely recipe!
     
  2. Mmmm!!! I love a good frittata, I used the bacon as I love crispy bacon and I think it adds to the dish I also used red onion and mushrooms. The cheese I used was scottish cheddar which is quite a strong cheese and this was very good, I had it for lunch with a salad, a very nice recipe, thanks for posting. Made for PAC Spring 2010.
     
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Tweaks

  1. This is such a versatile recipe! I used milk instead of the water added to the eggs. I used a vegetable mix of carrots, peas and corn which worked very well. Thanks for a lovely recipe!
     

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