Try this Potato Onion Frittata recipe, or contribute your own.
Suggest a better descriptionSTEP 1
Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.
STEP 2
Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.
STEP 3
Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.
SOURCE
Martha Stewart Living, February 2010
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 8.12 Serving | ||
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Calories: 552 | ||
Calories from Fat: 385 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.8g | 57 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 1328.8mg | 409 % | |
Sodium 2232.3mg | 77 % | |
Potassium 419.3mg | 11 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.4g | ||
Protein 39.7g | 57 % | |
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: 552
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