South Western Frittata Recipe - Cooking Index
2 cups | 292g / 10oz | Idaho potatoes - (8 oz) - peeled, diced (medium) |
= (2 cups potatoes) | ||
2 tablespoons | 30ml | Vegetable oil |
1 tablespoon | 15ml | Onion - diced (medium) |
1 | Red or green bell pepper - seeded, diced | |
1 | Garlic clove - minced or pressed | |
1 cup | 62g / 2.2oz | Corn |
8 cups | 1584g / 55oz | Eggs (large) |
1 cup | 146g / 5.1oz | Shredded Monterey Jack cheese |
2 tablespoons | 30ml | Finely-chopped cilantro or parsley |
1/2 teaspoon | 2.5ml | Salt |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
In a large non-stick skillet, heat oil over medium heat. Add potatoes, onion, pepper and garlic. Cook, stirring occasionally for about 8 minutes or until potatoes are almost cooked. Stir in corn.
In a medium bowl, whisk together eggs, shredded cheese, cilantro or parsley, and salt and pepper. Pour over the potatoes in the skillet. Lower heat and cook uncovered for about 10 minutes or until egg mixture is almost set. Pre-heat broiler.
Place skillet under broiler, about 6 to 8 inches from the heat source. Cook for 1 to 2 minutes or until eggs are set on top. Serve with crusty bread and a green salad.
For spicier versions substitute hot pepper Monterey Jack cheese for regular and serve with salsa.
This recipe yields 4 to 6 servings.
Description:
"A frittata is kind of a cross between an omelette and quiche (minus
the crust). Very versatile, the fritatta makes a wonderful breakfast,
lunch or even light dinner entree."
Source:
Breakfast Recipes at http://www.fabulousfoods.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.