Potato-olive frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 eggs1 tsp dried oregano1/4 tsp salt2 tbsp EVOO2 medium potatoes, thinly sliced2 cloves garlic, minced1/4 tsp salt1/4 tsp black pepper1/2 cup sliced pitted olives1/4 cup shredded parmesan
Beat eggs, oregano, and 1/4 tsp salt together with a fork. Set aside.
Heat oil in a skillet. Add potatoes, garlic, 1/4 tsp salt, and black pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula, then cover and cook for 5-6 minutes or until potatoes are tender, turning once more halfway through.
Pour egg mixture into skillet over potato mixture. Sprinkle with olives. Cook over medium heat. As egg mixture sets, run a spatula around edge of skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edge until egg mixture is almost set but still moist.
Remove skillet from heat; cover and let stand 3-4 minutes. Sprinkle with cheese.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKLIESEL.
Heat oil in a skillet. Add potatoes, garlic, 1/4 tsp salt, and black pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula, then cover and cook for 5-6 minutes or until potatoes are tender, turning once more halfway through.
Pour egg mixture into skillet over potato mixture. Sprinkle with olives. Cook over medium heat. As egg mixture sets, run a spatula around edge of skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edge until egg mixture is almost set but still moist.
Remove skillet from heat; cover and let stand 3-4 minutes. Sprinkle with cheese.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKLIESEL.
Nutritional Info Amount Per Serving
- Calories: 325.8
- Total Fat: 18.3 g
- Cholesterol: 363.6 mg
- Sodium: 658.7 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.1 g
- Protein: 16.3 g
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