POTATO AND VEGETABLE FRITTATA
Taken from the 'net' - any vegetables can be used to make a frittata, it's also nice eaten cold, great way to use up 'left overs'
Provided by McCarthy
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Melt one tablespoon of butter in frying pan and cook potatoes over medium heat until they begin to brown - remove from pan.
- Melt remaining butter add vegetables and ham and cook on medium heat for about 8 minutes.
- Break eggs and beat gently, season to taste.
- Return potatoes to the pan, add garlic then pour over the eggs. Cook for 20 minutes at a medium heat.
- Place frying pan under medium grill to cook top of frittata then sprinkle on cheese, return to grill and heat til cheese is melted.
Nutrition Facts : Calories 413, Fat 24.9, SaturatedFat 12.1, Cholesterol 312.1, Sodium 375.5, Carbohydrate 23.4, Fiber 3.7, Sugar 5.4, Protein 24.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables
You'll also love
Mosnu Mia
[email protected]This frittata was delicious! I used a variety of vegetables, including broccoli, zucchini, and mushrooms, and they all cooked perfectly. The eggs were fluffy and the cheese was melted and gooey. I served it with a side of roasted potatoes and it was
Jias Ialam
[email protected]This frittata was a great way to use up leftover vegetables. I had some broccoli, zucchini, and bell peppers that were starting to go bad, so I threw them all in the frittata and it turned out great! The eggs were fluffy and the vegetables were cooke
Systematic Destruction
[email protected]This frittata was easy to make and turned out delicious! I used a variety of vegetables, including broccoli, zucchini, and bell peppers, and they all cooked perfectly. The eggs were fluffy and the cheese was melted and gooey. I served it with a side
UR'S
[email protected]I'm not a fan of frittatas, but this one was really good! The vegetables were roasted to perfection and the eggs were cooked just right. I would definitely make this again.
Deborah Hefner
[email protected]This frittata was delicious! I used a variety of vegetables, including broccoli, zucchini, and mushrooms, and they all cooked perfectly. The eggs were fluffy and the cheese was melted and gooey. I served it with a side of roasted potatoes and it was
My Babu
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved the combination of flavors and textures. The potatoes were crispy, the vegetables were tender, and the eggs were fluffy. I would definitely make this again.
Auwal Usman
[email protected]This frittata was a great way to use up leftover vegetables. I had some broccoli, zucchini, and bell peppers that were starting to go bad, so I threw them all in the frittata and it turned out great! The eggs were fluffy and the vegetables were cooke
Nabaggala Zaharah
[email protected]I'm not a huge fan of frittatas, but this one was really good! The vegetables were roasted to perfection and the eggs were cooked just right. I would definitely make this again.
Dennis Dature
[email protected]This frittata was easy to make and turned out delicious! I used a variety of vegetables, including broccoli, zucchini, and bell peppers, and they all cooked perfectly. The eggs were fluffy and the cheese was melted and gooey. I served it with a side
Handsome Sheikh
[email protected]I made this frittata for breakfast this morning and it was amazing! The combination of potatoes, vegetables, and cheese was perfect, and the eggs were cooked perfectly. I'll definitely be making this again.
Winter bravo
[email protected]This frittata was a hit with my family! The vegetables added a delicious flavor and crunch, and the eggs were perfectly fluffy. I'll definitely be making this again.