The Frittato

The Frittato

This is a fun twist on the frittata. You can make put your own spin on it but I went with a Mexican flair. The frittato can not be messed up!

Ingredients: 

1 large russet potato  (cut up into small cubes)
2 Tblsp butter
3 garlic cloves (finely chopped)
1 tbsp of taco seasoning
1/2 white onion (finely chopped)
1/2 jalapeno (finely chopped)
1 large portabello (cubed)
10 stocks of asparagus (cut small and leave out the very bottom of the stems)
1 large tomato  (thinly sliced)
3 cups of shreeded cheddar cheese
6 egg whites
3 egg yolks

Directions  

It is best to use an iron skillet but if you can't feel free to use any oven friendly skillet. 
Preheat the oven to 375 degrees

Heat up the skillet and melt butter spreading it all over the bottom and sides.  Then saute (on med high heat) your potato with the taco sauce for 2 minutes. Add in the garlic, onions, and jalapeno and cook for 5 more minutes. After this, add the portabello and asparagus and cook for 5 more minutes. Spread 1.5 cups of the cheddar on top of the mixture. Whip the egg whites and yolks and poor them evenly over the potato mixture. Then add the tomato slices and the rest of the cheese. Turn the the stove to medium heat and cook for 8 minutes. Then put the entire skillet in the oven and cook for 25 minutes or until it is a nice golden color on top. 


YUM! I am excited to hear how you like it or what changes you made. We enjoyed ours with grapefruit basil mojitos!

Don't you love the layers?

 

This is my sister Brittany's  Frittato!!! Love it.

 



If you make a Frittato, email me a photo.

To see more photos click here.