American Frittata Recipe
Potatoes, onions, ham and eggs make this a frittata that's sure to please everyone.
Yum! Added peppers to it- took a little longer in the oven than recipe called for.
This was great, I love egg dishes! I pricked and microwaved 2 potatoes (skin on) and let cool. Then I cubed them up and fried them in olive oil with diced onions, lots of good seasonings (seasoning salt, pepper, onion powder, garlic powder) and then went to step 3. Serve with fresh salsa! Yum.
Very good and a snap to prepare using my cast iron skillet.
This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
This was excellent hot (and later, cold!). I served this to guests, and it flew off the platter! Next time, I won't add oil, and just saute in my nonstick pan (or spritz with Pam). I used chopped mushrooms, and with those and the oil, I ended up with a soggy mess in the saute pan. I had to drain/press out the liquid. If I hadn't, this would have been too soggy to eat. Next time I will add meat and/or veggies to this: sausage, chopped ham, crab, asparagus, broccoli, Swiss cheese, etc., would be some wonderful additions. I used one brick of reg cream cheese, and one of fat free. Next time, I'll try this with Egg Beaters. Also, be sure to butter the 9x13 pan well, to help get these out. I took them out when they were just out of the oven; if I had waited much longer, maybe they would have stuck a little more to the pan.
A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Delicious!