FRITTATA WITH POTATOES, ROASTED RED PEPPERS AND SCALLIONS
24 November 2018
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FRITTATA WITH POTATOES, ROASTED RED PEPPERS AND SCALLIONS |
Frittata with Potatoes, Roasted Red Peppers and Scallions
INGREDIENTS :
- 1/4 cup chopped basil
- 1/4 cup chopped scallions
- 1/4 cup freshly grated organic Parmesan Cheese
- 1/4 cup organic milk
- 1 tablespoon goat cheese
- 2 tablespoon extra virgin olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced unrefined sea salt
- paprika, black papper to taste
- 6 small red potatoes, thinly sliced into rounds
- 6 cage-free organic omega-3 eggs
- 12 ounce can roasted red peppers, drained, patted dry with paper towels and finely chopped
INSTRUCTIONS :
- Heat the oil over medium heat in a 10-inch ovenproof skillet
- add the shallots and saute until soft, stirring frequently 1 1/2 minutes
- add the pepper, paprika, garllic, potatoes and salt to taste
- saute over medium heat until potatoes are tender and golden, stirring frequently 15 minutes
- stirr in the roasted res peppers, preheat oven to 400 degress F.
- In a medium bowl, use an electric mixer to mix the eggs, parmesan and milk goat cheese.
- stir in the scallions and basil.
- gently pour the egg mixture over the potato and roasted red pepper mixture spreads evenly
- cover and cook over medium heat until the egg is almost set but the top is still runny about 3-4 minute
- place the skillet in the heated oven and cook about 15 minutes, or until top is set.
- remove from oven and allow frittata to cool 5 minutes before serving
- to serve, use spatula to loosen the frittata from the skiller
- slide the frittata into a cutting board and slice into four wedges. serve at once
Good luck!!
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