Try this Frittata with portobello asparagus potato crust recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Heat cast iron skillet over med. heat and add 1 tbl butter and1 tbl olive oil. Add onions, asparagus, and mushrooms and sauté until cooked through. Transfer to a bowl and set aside.
Add remaining butter and olive oil to pan and once melted, add potatoes, overlapping, in a layer to completely cover the pan coming up the sides of the skillet. Cook without moving occasionally pressing down with a spatula, for 3-4 minutes. Or until golden and crisp on the bottom and somewhat sticking together in a mass. Combine cooked ingredients with the eggs and cheese , salt and pepper.
Pour the mixture over the potatoes in the pan, being careful not to disturb the crust. Allow to cook for 1-2 minutes, or until eggs are just starting to set up around the edges of the pan. Transfer to the oven and are 10-12 minutes or until the center doesn't jiggle when you wiggle the pan. Allow to cool in pan for 2-3 minutes.
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Serving Size: 1 Serving (1318g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2183 | ||
Calories from Fat: 1719 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191g | 255 % | |
Saturated Fat 62.9g | 314 % | |
Monounsaturated Fat 101.7g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 755mg | 232 % | |
Sodium 1079.6mg | 37 % | |
Potassium 2354.6mg | 62 % | |
Total Carbohydrate 63.9g | 19 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 49.6g | ||
Protein 66.8g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2183
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