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Potato- Red Pepper- Mushroom Frittata



1 tablespoon olive oil

6 green onions, thinly sliced

1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips

6-8 cremini mushroms

2  potatoes (about 1 pound),  cut into a cubes

Coarse salt and ground pepper

6 large eggs

2 tbsp grated parmesan cheese

2 teaspoons chopped fresh rosemary



Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion,mushrooms and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
In a large bowl, beat eggs ,parmesan cheese with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges,sprinkle  with parsley and serve with some salad.




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Georgia Bitay