GARDEN CHEDDAR FRITTATA

Garden Cheddar Frittata image

The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I've made it with goat cheese, too, and it's delicious. You can also use other vegetables if you like. -Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

2 small potatoes, peeled and cut into 1/2-inch cubes
8 large eggs, lightly beaten
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon pepper
1 small zucchini, chopped
1/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
2 plum tomatoes, thinly sliced
1 cup shredded sharp cheddar cheese
Minced chives and additional shredded cheddar cheese

Steps:

Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.

Nutrition Facts : Calories 251 calories, Fat 16g fat (8g saturated fat), Cholesterol 307mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.