FRITTATA WITH POTATOES, ROASTED RED PEPPERS AND SCALLIONS

24 November 2018 Bookmark • 0

Frittata with Potatoes, Roasted Red Peppers and Scallions

INGREDIENTS :

1/4 cup chopped basil
1/4 cup chopped scallions
1/4 cup freshly grated organic Parmesan Cheese
1/4 cup organic milk
1 tablespoon goat cheese
2 tablespoon extra virgin olive oil
2 shallots, finely chopped
3 cloves garlic, minced unrefined sea salt
paprika, black papper to taste
6 small red potatoes, thinly sliced into rounds
6 cage-free organic omega-3 eggs
12 ounce can roasted red peppers, drained, patted dry with paper towels and finely chopped

INSTRUCTIONS :

Heat the oil over medium heat in a 10-inch ovenproof skillet
add the shallots and saute until soft, stirring frequently 1 1/2 minutes
add the pepper, paprika, garllic, potatoes and salt to taste
saute over medium heat until potatoes are tender and golden, stirring frequently 15 minutes
stirr in the roasted res peppers, preheat oven to 400 degress F.
In a medium bowl, use an electric mixer to mix the eggs, parmesan and milk goat cheese.
stir in the scallions and basil.
gently pour the egg mixture over the potato and roasted red pepper mixture spreads evenly
cover and cook over medium heat until the egg is almost set but the top is still runny about 3-4 minute
place the skillet in the heated oven and cook about 15 minutes, or until top is set.
remove from oven and allow frittata to cool 5 minutes before serving
to serve, use spatula to loosen the frittata from the skiller
slide the frittata into a cutting board and slice into four wedges. serve at once