Frittata

INGREDIENTS
6 eggs
water
3 tbsp onion chopped
2 tbsp parsley chopped
3 tbsp carrot chopped
1 tbsp olive or safflower oil
1 small red potato boiled cut into slices so that you have little circles
METHOD: Heat oven to 350. In an oven proof saute pan, cook the onion and carrot in the oil over med-low heat until soft. Remove from the pan and add to a bowl with the eggs. Place the potatoes into the pan and brown up just a bit on both sides so they get a little crunch to them. Leave them in the bottom of the pan. Whisk the eggs and vegetables together with about 1/4 cup of water and pour into the pan over the potatoes. Cook on stove until the eggs just begin to firm up and then transfer the pan into the oven to continue baking in there. It should take about 15-20 mins until the center is firm and cooked through. You can test with inserting a knife in the center to see if it comes out clean. To serve, flip the pan over onto a serving plate so that the potatoes are on the top. Serves 4
COURSE: Breakfast
PREPARATION TIME: 30 Minutes
COOKING TIME: 10 Minutes

 

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