COUNTRY FRITTATA
Start this on the stovetop and finish in the oven. Serve in wedges for a delicious and easy breakfast dish. Done in a jif.
Provided by Marie
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- In a 12" non stick skillet with oven proof handle, heat olive oil until hot and add the potatoes, ham and garlic.
- Saute just until browned.
- In a bowl, whisk eggs and pour over the potato mixture.
- Season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edge of the pan to loosen the frittata as it cooks.
- When nearly set, sprinkle with cheese and place in oven for 2 to 4 minutes or until evenly set and slightly golden.
- Note: If you do not have a skillet with an oven proof handle, wrap two layers of aluminum foil over your handle before baking.
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Ottilia Magadlela
[email protected]This frittata was a bit too cheesy for my taste. I think I would have used less cheese next time.
Kafi Kafi
[email protected]This frittata was a bit too peppery for my taste. I think I would have used less pepper next time.
Hector Pacheco
[email protected]This frittata was a bit too salty for my taste. I think I would have used less salt next time.
dorcas nanjala
[email protected]I'm not a huge fan of eggs, but I really enjoyed this frittata. The flavors were great and the texture was perfect.
Shahbaz Hun yar
[email protected]This frittata is perfect for a quick and easy breakfast or lunch. I often make it on the weekends and then reheat it during the week.
OG Stars
[email protected]This frittata is a great way to use up leftover vegetables. I always have a few veggies in my fridge that need to be used up, and this is a great way to do it.
Dilkumari MaGarnii
[email protected]I love this recipe! It's so versatile and easy to make. I've made it with different types of vegetables, cheeses, and meats, and it's always a hit.
Agness Myandlu
[email protected]This recipe is a great base for a frittata. I've made it several times and each time I've added different ingredients to change up the flavor. It's always delicious!
Afghan Kang
[email protected]The frittata was a bit undercooked. I think I would have cooked it for a few minutes longer next time.
Mercedes Mendoza
[email protected]The frittata was a bit overcooked. I think I would have taken it out of the oven a few minutes sooner next time.
Ntutuzelo Mxokozeli
[email protected]The frittata was a bit too oily for my liking. I think I would have used less olive oil next time.
Mushtaq Khan Chachar
[email protected]This frittata was a little bland for my taste. I think I would have liked it better if I had added some more salt and pepper.
kawser ahmmed sanvi
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's a great dish for brunch or dinner, and it's also really easy to make ahead of time.
Yasmin Yasmin
[email protected]This recipe was easy to follow and the frittata turned out beautifully. I used a 10-inch skillet and it was the perfect size. I also added a little bit of chopped spinach to the mixture, which gave it a nice pop of color.
Jelo Maagad
[email protected]I'm not usually a fan of frittatas, but this one was amazing! The combination of potatoes, peppers, and cheese was perfect, and the eggs were cooked to perfection.
Rakiv Howlader
[email protected]This country frittata was a hit with my family! The flavors were so fresh and flavorful, and the texture was perfectly fluffy. I will definitely be making this again.