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Vegetable and Potato Frittata

Aired: Tuesday October 22, 2013 on Twin Tiers News at Noon
½ large loaf French bread, cubed
2 tbsp. olive oil
1 medium chopped onion
2 cloves garlic, minced
1 cup diced green bell pepper
1 zucchini, halved lengthwise and cut in
1/4 inch cubes
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
4 tablespoons black olives
4 eggs
1 cup half and half
salt and pepper to taste
½  tsp. dried oregano
½ tsp. dry basil
½ tsp. dry thyme
1  tomato, sliced
½  cup shredded mozzarella cheese
½  cup grated Parmesan cheese

Basic Preparation

Preheat the oven to 350 degrees.  In a sauté pan, add the olive oil and saute’ the onion, garlic , green bell pepper, olives, and tomato over a low heat. Saute’ until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue stirring frequently, until the potatoes are heated through and starting to stick to the pan. Remove from the heat and set aside.

Cut up the French bread into small cubes and place in a large bowl. Add the hot vegetable mixture to the cubed bread and mix to combine evenly. Beat the eggs with the salt, pepper, and spices. Pour the egg mixture over the bread and vegetable mixture and mix to combine evenly. Pour the mixture into a greased baking dish and arrange the tomato slices over the top of the wet mixture. Sprinkle the Parmesan cheeses over the tomato slices and bake at 350 degrees for 45 minutes. Add the Mozzarella cheese, evenly, over the hot surface and return to the oven for 10 additional minutes. A tooth pick should pull clean when inserted into the center of the frittata. Let rest for 10 minutes before cutting into squares and serving.

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 55 minutes

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