Easy Weeknight Meal – Potato Frittata

There’s been a lot of conversation lately about preparing trouble-free healthy meals. A friend had recently mentioned she saw a recipe for altering an everyday grilled cheese to a grilled cheese with bacon and avocado on sourdough bread. As my mouth began to water, I started thinking about different ways to prep the items we eat, while also saving time. I found an article called Delicious on a Dollar (recipe.com) with a ton of budget and time friendly recipes in it from Better Homes & Gardens. Unless your signed up online you can’t get the recipe, so I’ll share it here, but please know the credit goes to recipe.com and Better Homes & Gardens March 2012 article.*

Potato Frittata

Slice potatoes and carrots about 1.8 inch think to ensure they become tender and golden during cooking.

Prep: 25 min, Cook: 10 mi,n Bake: 18 min, Stand: 5 min, Oven: 375 degrees

1 lb Yukon Gold or russet potatoes, scrubbed and thinly sliced

2 Tbsp. olive oil

2 large carrots, thinly sliced

12 eggs

½ cup green onions, chopped (aprox. 4)

¼ tsp each salt and ground black pepper

½ cup yellow cherry tomatoes, halved

1 clove garlic minced

Fresh sniped parsley and/or cilantro

Preheat oven to 375, In a 10 inch oven safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots, cook for 5 more minutes until potatoes and carrots are tender and lightly browned, turning occasionally.

In a medium bowl whisk together the eggs, half of the green onions, salt and pepper.

Pour eggs mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove skillet from oven and let stand on a wire rack for 5 minutes. With a spatula loosen edges of frittata from pan. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter.

Meanwhile, in a small bowl toss together remaining green onions, cherry tomatoes, garlic, and parsley. Spoon tomato mixture onto frittata. Cut frittata in wedges and serve immediately.

Makes 6 servings. Each serving: 258 calories, 14g fat, 372 mg chol, 267 mg sodium, 18 g carbs, 3 g fiber, 15 g protein.

So that’s the recipe, but here are my notes from making it. I will say I didn’t follow the directions specifically – I changed a few things (that’s my thing; I never follow recipes to the tee).  Changes I made:

            Used organic baby red potatoes instead of Yukon Gold (which tend to be creamier in nature when cooked).

            Used pre julienne carrots to save time, about ¾ cup

            Watch the potatoes, they have a tendency to stick to the bottom of the pan and need a few more minutes to cook than the carrots.

            Used 16 eggs instead of 12, the eggs we used are standard farm eggs, not large.

            Next time I would have reduced the salt, it was a bit much.

            The cooking time took longer in my convection oven, about 27 minutes. You can tell when the top is dry.

            Choose to take out the tomatoes (which are not popular in our house) add cilantro, chives and a small bit of mozzarella shred cheese on each serving.

            Possible additions next time might include a bit of bacon, mushrooms – and maybe some avocado on the side.

 This dish has endless options, somewhat like a quiche. I will say that we had spotless plates all the way around, the entire item was devoured by even my pickiest critics; the husband and our twin 6 year olds! (They added a bit of ketchup, as well.) However, it was a great one pan alternative to making a typical breakfast. Hope you enjoy!


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