poodle’s potato pepper frittata
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This is a pretty quick fix if you use frozen potatoes and pepper blend veggies. You can use fresh produce too if you wish.
Ingredients For poodle’s potato pepper frittata
How To Make poodle’s potato pepper frittata
1POODLE’S POTATO PEPPER FRITTATA Stir fry a package shredded Simply Potatoes in a little olive oil and butter. Place in a 9x13 baking dish. Add more olive oil to the skillet and cook up a chopped onion til tender. Add a package of defrosted red, green, yellow pepper and onion blend veggies, a little minced garlic, some sliced mushrooms and some S&P. If you like herbs add them at this point. I use Mrs. Dash’s Table Blend seasoning. Add the veggie mixture to the potatoes, a handful of cheddar cheese and stir. Spread out evenly in the dish. In a tall bowl with an electric hand mixer, mix 10 eggs, a half a cup of milk (evaporated milk makes it a little richer, but skim is fine), a couple dollops of lite sour cream, a spoonful of flour and a little more S&P. Beat til fully mixed and fluffy. Pour the egg mixture on top of the veggie mixture. Sprinkle with a little more grated cheddar and pat down with the back of a spoon making sure the egg is settled down into the veggies. Lay sliced fresh tomatoes on top and sprinkle a little shredded parmesan-Romano blend cheese on top of the tomatoes. Top with a few green onion slices for color. Bake at 350 degrees for 40 minutes or until fully set. TIP: As it cooks you can speed it along but pushing a knife down into the eggs to get the juices down inside the casserole where they will cook and the edges will not get too toasty. Additions: Add chunky fresh salsa to the top if you like.
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