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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 182.1
  • Total Fat: 12.0 g
  • Cholesterol: 212.5 mg
  • Sodium: 844.9 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 7.7 g

View full nutritional breakdown of Quick Fritatta calories by ingredient
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Quick Fritatta

Submitted by: AFM-SPARK
Quick Fritatta

Introduction

Do not be scared off by the long instructions... I just want to be as descriptive as possible : ) Do not be scared off by the long instructions... I just want to be as descriptive as possible : )
Number of Servings: 6

Ingredients

    1 cup Onions, diced
    3/4 cup Green Bell Peppers, diced
    1 cup Tomatoes, seeded & diced*
    1 Baking Potato, skin on, baked & cubed (2-1/4 to 3-1/4") **
    3 TBS Olive Oil
    6 Eggs, large, beaten
    Salt & fresh ground Black Pepper to taste
    Fresh Herbs 1-2 tbsp, or Dried Herbs 1-2 tsp, or to taste***
    Tabasco or other hot sauce, few dashes or to taste

    * Place diced tomatoes on a paper towel. Too much moisture, may make the eggs seem runny.

    ** It is easiest if the potato was cooked and chilled before dicing, but a short cut is to microwave one before staring anything else. When it is cooked, carefully(!), slice it and leave it to cool before cutting into cubes. Cooking the potato ahead saves tons of time so you don't have to cook it in the pan.

    *** I use something different, almost, every time. If using dried herbs, sauté them with the onions & green peppers. If using fresh add to the beaten eggs.

    Note: Please use whatever amounts and types of vegetables that you prefer or have on hand. Some veggies, like carrots or cauliflower, may need to be cooked in the microwave and you may or may not want to sauté them afterwards. Do what ever works for you!

Directions

In a 10-12”, not too heavy, non stick sauté pan with sloping sides, heat 1 TBS olive oil over med high heat, when hot add onion and green peppers, turn heat down to medium and sauté until veg are cooked and just starting to brown add a little salt and fresh ground pepper, stir, remove and set aside. Add 1 TBS oil then add the potato, add salt and fresh ground pepper, stir, and then leave to brown well on one side. Stir again and continue to brown to your liking, set aside. Wipe the pan of any debris.

Lower heat to med-low/low, add remaining oil and add the eggs. As they start to set on the bottom, gently push “curds” to the center of the pan allowing the uncooked eggs direct contact with the pan. Do this until about halfway cooked through. Distribute the onion, green peppers, tomatoes and potatoes on top. Press gently to incorporate into the eggs. Continue to cook a minute or two until the eggs are almost all the way cooked. Shake pan to make sure the frittata is not sticking anywhere. Gently loosen any areas that may be even slightly sticking to the pan. Then place a plate or platter over the pan, quickly flip pan over, the bottom should be golden brown. Then slide the uncooked side of the frittata back into the pan, finish cooking about a minute or two. (Or, skip the flipping and finish cooking under the broiler, but I hate heating up the broiler to use just for a few minutes.) Slide frittata, brown side up, onto a serving platter cool for a few minutes then cut into 6 wedges. Serve warm or room temperature. (Note: if you want to serve on same plate or platter, that you used for flipping, you may want to wash it first to avoid undercooked eggs- some eggs may contain salmonella.)

Number of Servings: 6

Recipe submitted by SparkPeople user AFM-AFM.






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Member Ratings For This Recipe

  • very good! changed up by baking the entire recipe in the oven - 12/11/11

    Reply from AFM-SPARK (1/15/13)
    Thanks. I just logged back on to SP for the first time after almost 2 years. I am looking up old recipes I used to make. I remember making this often. And yes, baking this is fine, just cooking on the stovetop is quicker, and you get that nice browning. Glad you liked it : )


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