Morning Potato Frittata
Chef Brad Gilmore
Overland Park, Kan.
This simple frittata is a speedy recipe for a heartier family-sized breakfast. At Urban Table restaurant in Kansas, chef Brad Gilmore serves it in the skillet, but it may be more convenient to cut it into wedges and plate with a side of fresh fruit. Cook the potatoes the night before to save time in the morning.
1/2 cup milk
1 tbsp. grated Parmesan
1 tbsp. mixed dried herb seasoning
1 lb. Yukon gold potatoes, cooked and diced
1/2 cup roasted red peppers, diced
1/2 cup caramelized onions
1. Preheat oven to 325. In large bowl, whisk eggs, milk, Parmesan and herbs until well blended and frothy.
2. In 10- or 12-inch heatproof nonstick skillet, saute potatoes, roasted peppers and onions over medium heat for 5 minutes, adding a little oil, if needed.
3. Whisk eggs to forth; pour into sautéed vegetable mixture and scramble slightly. Place skillet in preheated oven and bake for 15 to 20 minutes or until eggs are firm to the touch. Cut into wedges to serve.
Photo courtesy of Idaho Potato Commission