- 6
Ingredients
- 1 lb Yukon gold or russet potatoes, scrubbed & thinly sliced
- 2 T olive oil
- 2 large carrots, thinly sliced
- 12 eggs
- 1/2 cup green onions (about 4) chopped
- 1/4 t each salt & ground black pepper
- 1/2 cup yellow cherry tomatoes, halved
- 1 clove garlic, minced
- Fresh snipped parsley and/or cilantro
Preparation
Step 1
Preheat oven to 375 F degrees. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 mins. Add carrots. Cook for 5 mins more, until potatoes and carrots are tender and lightly browned, turning occasionally.
In a medium bowl, whisk together the eggs, half of the green onions, salt, & pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 mins or until frittata appears dry on top. Remove skillet from oven & let stand on a wire rack for 5 mins. With a spatula, loosen edges of frittata from pan. Place a large serving platter over skillet. Using two hands, invert platter & skillet to release frittata onto platter.
Meanwhile, in a small bowl, toss together remaining green onions, cherry tomatoes, garlic, & parsley. Spoon tomato mixture on frittata in wedges; serve immediately.
258 cal; 14 g fat; 372 mg chol; 267 mg sodium; 18 g carb; 3 g fiber; 15 g pro