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Potato Frittata for Brunch
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 317
% Daily Value**
Total Fat 22g
Saturated Fat 9g
Unsaturated Fat 2g
Cholesterol 540mg
Sodium 646mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 2g
Protein 19g
Vitamin A  14%Vitamin C  11%
Calcium  12%Iron  14%
Potassium  11%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Potato Frittata for Brunch

Date Added: March 02, 2020


1 Teaspoon Salt pepper to taste
12 Eggs slighly beaten
2 Potatoes medium
1/2 Onion dried finely choppe
1/2 Teaspoon Pepper chopped fresh parsle
3 Tablespoons Vegetable Oil olive
3 Tablespoons Pimentos or
2 Tablespoons Cheddar Cheese Parmesan freshly grated
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1. Peel potatoes, slice very thinly and set aside.

2. Slice onions very thinly. Heat oil in a 10 inch nonstick, oven-proof skillet.

3. Layer potato slices in pan and cook over medium heat for 5 minutes; lower heat if potatoes begin to brown.

4. Using a pancake turner, turn potato slices over, sprinkle onions on top and cook for 5 more minutes.

5. Repeat 2 more times, turning onion with potato, until potatoes have cooked for 20 minutes total.

6. Onions will be translucent and potatoes will be soft and slightly golden.

7. Beat eggs with a whisk in a large bowl. Add rep pepper, salt and pepper, beat again and pour mixture into skillet.

8. As egg begins to cook and become firm around the edges, carefully lift edge with a flexible spatula, allowing uncooked egg to slide under the cooked egg.

9. Cook for 5 minutes on top of the stove. Then sprinkle with Parmesan cheese, place skillet in oven and bake at 350 degrees for 15 minutes, until golden.

10. Loosen frittata from skillet edge with spatula and slide onto a large serving plate.

11. Cut into wedges and serve. Frittata can be enjoyed either warm or at room temperature.

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Cheese, Onion allergies.
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