MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Frittata
Categories: Potatoes, Vegetables, Herbs
Yield: 4 Servings

1 lb Yukon gold or russet
- potatoes; scrubbed, thin
- sliced
2 tb Olive oil
2 lg Carrots; thin sliced
12 lg Eggs; lightly beaten
1/2 c Chopped green onion
1/4 ts (ea) salt & black pepper
1/2 c Yellow cherry tomatoes;
- halved
1 cl Garlic; minced
Fresh snipped parsley and/or
- cilantro

Set oven @ 375ºF/190ºC.

In a 10" oven-safe nonstick skillet cook potatoes in hot
oil over medium heat for 5 minutes. Add carrots; cook for
5 minutes, until potatoes and carrots are tender and
lightly browned, turning occasionally

In a medium bowl whisk together the eggs, half the green
onions, salt, and pepper. Pour egg mixture over potatoes.
Bake, uncovered, about 18 minutes or until frittata
appears dry on top. Remove frittata from oven. Let stand
on a wire rack for 5 minutes.

Meanwhile, for topper, in a small bowl gently toss
together remaining green onions, cherry tomatoes, garlic,
and parsley. Set aside.

With a spatula, loosen edges of frittata from skillet.
Place a large serving platter over skillet. Using two
hands, invert platter and skillet to release frittata onto
platter. Cut frittata in wedges. Serve with green onion
topper.

Makes: 6 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... The real problem with hunting elephants is carrying the decoys
--- MultiMail/Win32 v0.49
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)