August 07, 2006

Vegetable Frittata

  • 2 tablespoons margarine or butter
  • 2 whole tiny new potato, thinly sliced
  • 3 green onion, sliced
  • 5 eggs, beaten
  • 5 tablespoons milk
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup crumbled Feta Cheese
  • 6-8 cherry tomatoes, halved (I used ones from my garden picked fresh today - YUMMO)

1. In an oven transitional skillet melt margarine or butter. Add potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.

2. Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Top with cheese and tomatoes.Remove and move to 350 degree oven for about 10 minutes. Makes 2-3 servings. I served with fresh cantaloupe and French bread. Good for breakfast, brunch, lunch or dinner. :)

You can also add mushrooms as you are browning the potatoes but I did not have any today so I didn't.

Adapted from a Better Homes and Garden recipe from their website.

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