How To make Olive Potato Frittata
2 tablespoons olive oil
or cooking oil
2 medium potatoes (11oz each), thinly sliced :
about 2 cups
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1/2 teaspoon salt -- divided
1/4 teaspoon pepper
8 eggs
2 tablespoons snipped fresh oregano -OR- 1tsp dried
1/2 cup sliced pitted ripe olives
1/4 cup finely shredded provolone or Parmesan
In a 10" broiler-proof or regular skillet, heat oil. Add potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for 5-6 minutes more till potatoes are tender, turning mixture once more.
In a medium mixing bowl, beat together eggs, oregano, and the remaining salt. Pour egg mixture over hot potato mixture. Sprinkle with olives. Cook over medium heat.
As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edges till egg mixture is almost set (the surface will be moist).
Place the broiler-proof skillet under the broiler 4-5" from the heat. Broil for 1-2 minutes or till top is set. (Or, if using a regular skillet, remove the skillet from the heat; cover and let stand for 3-4 minutes or till the top is set.)
Sprinkle the top with finely shredded provolone or Parmesan cheese. Serve immediately. To serve, cut the frittata into wedges. Makes 4 main-dish servings.
Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg sodium / 21g Carb / 2g Fiber / 17g Prot.
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Learn how to make an easy frittata filled with veggies that is both healthy and delicious. ????????????
Ingredients:
1-2 Tablespoons Olive Oil (15-30ml)
1 Medium Potato, Diced
1/2 Onion, Chopped
1 Red Bell Pepper, Chopped
1/8 Cup Parsley, Chopped (7.5g)
2 Cups Baby Spinach (42.5g)
8 Large Eggs
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1. Over medium to low heat, warm 1 to 2 tablespoons olive oil in a large frying pan. Add the diced potato, cover and cook 3 to 4 minutes stirring occasionally. Stir in the onion and cook 1 to 2 minutes until they start to become translucent. Add in the red bell pepper and stir together. Cook until vegetables soften. Stir in the parsley and baby spinach. Continue cooking only until the spinach wilts. Remove from heat.
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| Makes 8 servings.
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Easy Potato Frittata (ready in 30, egg-free)
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⭐️ A perfect meal-prep and leftover-friendly meal, this soft and aromatic potato frittata with leek is a weekday breakfast, lunch, or dinner champion.
⭐️ Ingredients
Potato Leek Filling
1 tablespoon extra virgin olive oil
1 large leek
12 ounces potatoes
1 cup water
1 teaspoon turmeric
½ teaspoon cumin
1 teaspoon salt
¼ teaspoon black pepper
Frittata Batter
2 cups chickpea flour
2 cups water
2 tablespoons extra virgin olive oil
1 teaspoon salt
¼ teaspoon kala namak optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️