Potatoandartichokefrittata Recipes

ARTICHOKE AND POTATO FRITTATA

Steps:

• Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

POTATO AND ARTICHOKE FRITTATA

Steps:

• Preheat the oven to 375.
• In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
• In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
• Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
• Stir in the potatoes.
• Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
• Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
• Invert and cut into wedges.
• Only 3 points per serving.

POTATO FRITTATA

Steps:

• Pat dry the potatoes and onions.
• In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
• In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
• Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
• Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
• Transfer to a plate and cut into wedges. Sprinkle with parsley.

POTATO, KALE AND PECORINO FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.
• Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
• Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

BAKED EGG AND POTATO FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish lightly with cooking spray.
• Whisk egg whites and milk together in a large bowl. Stir in hash browns, 3/4 of the Cheddar cheese, onion, 2 tablespoons bacon, salt, and chili powder. Pour into the prepared dish.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven and sprinkle with remaining Cheddar cheese and bacon, and green onions. Let stand for about 5 minutes before cutting into 6 equal pieces.