Sunday, March 25, 2012

Easter Brunch: Two-Potato Frittata

Ever since my Weight Watcher days, Frittata has been one of my favorites. Here's one that combines 2 different types of potatoes and looks and tastes delicious for a quick'n'easy Easter Brunch.

Two Potato Frittata

  • 2 small sweet potatoes, scrubbed and thinly sliced or chopped
  • 1 medium Yukon gold potato, chopped
  • 1 small red onion, cut in thin wedges, sliced thinly or chopped
  • 2 tbsp olive oil
  • 8 eggs
  • 1/2 - 5.2 pkg semi-soft cheese with garlic and roasted pepper (or your choice)
  • Fresh or dried oregano (optional)
  1. Preheat oven to 450 degrees F. In a 13x9x2 inch pan, combine potatoes and onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15-25 minutes (depending upon potatoes used).
  2. Meanwhile, in a medium bowl, whisk eggs, cheese and a pinch of salt until combined. Reduce oven to 400 degrees F. Pour egg mixture over vegetables; return to oven. Bake approximately 7 to 9 minutes, until the eggs are set.
  3. Invert frittata onto a large cutting board and cut into wedges. Flip wedges top-side-up and place on plates. Tops with oregano if desired. Serves approx. 4 people.
Note: I used a combination of grated cheddar and parmesan for our frittata, and some cut up black olives. I also added a bit of garlic and parsley for flavor and color. Very tasty.

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