Italian Frittata

Name: Italian Frittata
Yield: 6 servings
Cuisine: American
Ingredients: 1 Peeled Russet Potato; 1 Jalapeno Pepper; 1/4 White Onion; 6 Basil Leaves; 1/4 tsp Salt; 1 1/2 tbsp Canola Oil; 6 Eggs; 2 clove Garlic; 2 tbsp Milk; 1/2 cup Shredded Italian Blend Cheese; 1/2 tsp Salt; 2 tbsp Canola Oil

hands.matt @cook_3355319

North Carolina

I had never eaten a frittata, let alone made one, but this wasn't terribly difficult and was an interesting way to have breakfast for dinner with ingredients I already had around the house. NOTE: You can remove the ribs/seeds from half or all of the jalapeno if you don't want the heat.

hands.matt @cook_3355319

Saved

Ingredients

6 servings

Potato Filling
1Peeled Russet Potato
1Jalapeno Pepper
1/4White Onion
6Basil Leaves
1/4 tspSalt
1 1/2 tbspCanola Oil
Egg Mixture
6Eggs
2 cloveGarlic
2 tbspMilk
1/2 cupShredded Italian Blend Cheese
1/2 tspSalt
2 tbspCanola Oil

Saved

Steps

1

Preheat oven to 350°F.
2

In a medium nonstick and oven-safe skillet, heat 1 1/2 tablespoons of canola oil over medium-low heat.
3

Cut potato into 1/2-inch cubes. Roughly chop the onion and thinly slice the jalapeno and basil leaves. Add all four to the skillet and sprinkle with 1/4 tsp of salt. Cover and cook over medium-low for 20 minutes or until potatoes are just softened (not mushy).
4

Meanwhile, with a blender or whisking by hand, mix the eggs, milk, and 1/2 tsp of salt.
5

When potato mixture is done, transfer to a plate scraping away any crusty bits in the skillet. Turn stove heat to low and add 2 tablespoons of canola oil to same skillet.
6

Finely mince garlic cloves and add to skillet. Cook 5-7 minutes or until garlic turns a golden color (not brown).
7

Swirl garlic/oil around in skillet to coat all sides, then pour in egg mixture. In small increments, add potato mixture evenly in the skillet.
8

Sprinkle the entire top with shredded cheese and place in oven. Bake at 350 for 25 minutes or until eggs solidify.