POTATO & CHEDDAR FRITTATA
INGREDIENTS
- 2 T Extra virgin olive oil
- 2 Potatoes (large) (red) (scrubbed & thinly sliced) (about 1-pound)
- 1 Onion (small) (Spanish) (thinly sliced)
- 8 Eggs (large)
- 2 T Milk (whole)
- ¼ t Kosher salt
- ¼ t Black Pepper (freshly ground)
- ½ C Cheddar Cheese (shredded)
DIRECTIONS
- 1. Pre-heat oven to 375° F.
- 2. In a 10-inch oven proof non-stick skillet, heat oil over medium heat.
- 3. 2. Add potatoes & cook 10 minutes or until beginning to get tender.
- 4. Add onions & cook 5 minutes more or until translucent.
- 5. In a large bowl, beat eggs with milk, salt & pepper.
- 6. Stir in cheese.
- 7. Pour over potatoes & onions & transfer to pre-heated oven.
- 8. Bake 15 to 18 minutes or until set in the middle.
- 9. Loosen edges with a spatula & slide out onto a plate.
- 10. Cut into 6 slices & serve immediately.
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