TOMATO, GARLIC, AND POTATO FRITTATA
Categories Egg Garlic Potato Tomato Breakfast Brunch Broil Vegetarian Quick & Easy Lunch Pan-Fry Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (light main course) servings
Number Of Ingredients 10
Steps:
- Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Preheat broiler.
- Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
- Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
- Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
- Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
- Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
- Slide onto a platter and cut into 4 wedges.
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Maweng
[email protected]Overall, this is a great recipe for a quick and easy weeknight meal. I will definitely be making this again.
Saim More details
[email protected]This frittata was a little too greasy for my taste. I think it would be better to use less oil when cooking the potatoes.
1238. Sojon Roy
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. The tomatoes and potatoes were cooked to perfection, and the eggs were fluffy and flavorful.
Suliyat Opeyemi
[email protected]This is a great recipe for a healthy and satisfying breakfast. I used whole wheat flour and added some chopped spinach to the mix. It was so good!
aziemcou
[email protected]I made this frittata for a brunch party and it was a hit! Everyone loved it. It was so easy to make and it looked really impressive.
lime or Green
[email protected]This frittata was easy to make and it turned out delicious! I used a cast iron skillet and it cooked evenly. I will definitely be making this again.
Sophie Brennan
[email protected]I followed the recipe exactly and my frittata turned out great! It was fluffy and flavorful, and the tomatoes and potatoes were cooked to perfection.
Chinonso Solomon
[email protected]This frittata was a little bland for my taste. I added some salt and pepper to the eggs before cooking, and it helped a lot. I also think it would be good to add some cheese to the top before baking.
Linda Greene
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this frittata. The potatoes and garlic balanced out the sweetness of the tomatoes, and the eggs were cooked perfectly.
Shah Alam
[email protected]This is a great recipe for a quick and easy weeknight meal. I used whatever vegetables I had on hand, and it turned out great. The frittata was cooked evenly and the flavors were well-balanced.
Mr Suporter
[email protected]I made this frittata for breakfast this morning and it was a hit! My husband and kids loved it. It was fluffy and flavorful, and the tomatoes and potatoes were cooked to perfection.
Aadil Ashraf
[email protected]This frittata was absolutely delicious! I used grape tomatoes and added some chopped spinach to the mix. It was so easy to make and it turned out perfect. I will definitely be making this again.