Breakfast Frittata

By Hklbrries

Serve this healthy breakfast frittata with fresh fruit for a nutritious start to your day.

Ingredients

• 2 tsp olive oil
• 2 tsp butter
• 2 green onions, chopped
• 1/2 red bell pepper, cut into slivers
• 1 garlic clove, chopped
• 1 pound Yukon Gold potatoes, thinly sliced
• 6 eggs
• 3 tbsp heavy cream
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1/4 tsp salt
• Freshly ground black pepper
• 1/4 cup shredded Gruyere cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 F.

Place olive oil and butter in a heavy ovenproof skillet or a well-seasoned cast-iron skillet. Heat on medium heat until butter melts. Add green onions, bell pepper and garlic; saute about 3 minutes. Add potatoes. Cover and cook until potatoes are fork-tender, 10 to 12 minutes.

Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour egg mixture evenly over top of potatoes. Jiggle pan slightly to make sure eggs run down between potatoes.

Sprinkle cheese evenly over top of eggs. Place pan in oven and bake 8 to 10 minutes until eggs are soft-set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges.

Nutrition Information:
Per serving
200 calories
12 g fat
205 mg cholesterol
10 g protein
13 g carbohydrates
1 g fiber
200 mg sodium