|
| |
I make frittatas all the time. It's great for brunches and it
travels well. The potatoes give it more weight than just regular eggs.
Ingredients
8 extra-large eggs
2 tablespoons whole milk
Salt and pepper
1 tablespoon butter
1 small onion, diced
2 russet potatoes, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 green onion, diced
Preheat oven to 400 degrees F.
Directions
In a large bowl, whisk together eggs, milk, salt, and pepper until foamy.
Melt butter in a cast-iron pan over medium heat. Add the onion and potatoes and
cook thoroughly. Pour the eggs over the mixture.
Pull the edges away from the sides of the pan with a spatula so the eggs flow to
the bottom of the pan. When the frittata is half set, add the red pepper, yellow
pepper and green onions.
Transfer the pan to the heated oven. Bake for 10 minutes until puffed and
golden.
Prep Time: 10 minutes
Cook Time: 25 minutes
|
