breakfast frittata
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Contributed by: Judy Constant Good for dinner too!
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yield
6 serving(s)
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For breakfast frittata
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2 tspolive oil
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2 tspbutter
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2green onions, chopped
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1/2red bell pepper, cut into slivers
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1 clovegarlic, chopped
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1 lbyukon gold potatoes, thinly sliced
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6 lgeggs
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3 Tbspheavy cream
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1 pinchthyme, dried
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1 pinchoregano, derided
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1/4 tspsalt
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freshly ground pepper
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1/4 cgruyere cheese
How To Make breakfast frittata
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1Preheat oven to 400°F.
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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