Search for anything:

Supper Frittata

cheese, eggs

4 teaspoons approx. vegetable oil
3 potatoes; peeled and thinly sliced
1 onion; sliced
1 clove garlic; minced
1 can (7 oz) corn niblets
4 eggs
2 tablespoons milk
1 cup shredded Swiss cheese
1/4 teaspoon (each) dried basil, oregano and salt
pinch pepper
1 green onion; sliced (optional)

A satisfying supper with either toast or warm flour tortillas and bottled salsa. If you don't have an oven-proof skillet, use a greased pie plate. In large oven-proof skillet, heat oil over medium-high heat; cook potatoes and onion, stirring often, for 5 to 7 minutes, adding more oil if necessary, or until vegetables are softened. Remove from heat. Stir in garlic and corn. Whisk together eggs and milk; stir in cheese, basil, oregano, salt and pepper. Pour over potato mixture. Sprinkle with green onion (if using). Bake in 400°F oven for 15 to 20 minutes or until centre is set and frittata is golden brown. Cut into wedges to serve.

Contributor: Canadian Living - October, 1991

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU