breakfast frittata
Contributed by: Judy Constant Good for dinner too!
No Image
prep time
25 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 - green onions, chopped
- 1/2 - red bell pepper, cut into slivers
- 1 clove garlic, chopped
- 1 pound yukon gold potatoes, thinly sliced
- 6 large eggs
- 3 tablespoons heavy cream
- 1 pinch thyme, dried
- 1 pinch oregano, derided
- 1/4 teaspoon salt
- - freshly ground pepper
- 1/4 cup gruyere cheese
How To Make breakfast frittata
-
Step 1Preheat oven to 400°F.
-
Step 2Place olive oil and butter in a heavy ovenproof skillet or well seasoned cast-iron skillet. Heat over medium heat until butter melts. Add green onions, bell pepper and garlic; sauté about 3 minutes. Add potatoes. Cover and cook until potatoes are fork tender, 10 to 12 minutes.
-
Step 3Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour , egg mixture evenly over the top of the potatoes. Jiggle the pan slightly to make sure eggs run down between the potatoes.
-
Step 4Sprinkle cheese evenly over top of eggs. Place pan in oven and bake 8 to 10 minutes, until eggs are soft set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes