EGG, POTATO AND FONTINA FRITTATA

Ingredients

6 eggs

2 T half n half

2 T olive oil

2 baking potatoes, peeled/chopped

1 c Fontina cheese, grated

(may replace Fontina with cheddar, swiss or cheese of your choice)

Salt and Pepper to taste

Method

Preheat oven to 375 degrees.

Prepare a baking sheet with a drizzle of olive oil.

Arrange the potatoes on the baking sheet and drizzle more of the olive oil over the potatoes.

Roast at 400 for 15 -20 minutes or until tender and crisp

Set aside.

In a medium bowl, whisk the eggs with the half n half

Season with salt and pepper

Prepare a buttered casserole dish by arranging the potatoes and cheese on the bottom of the baking dish.

Can also be baked in a skillet on the stove top or oven as pan allows.

Pour the egg mixture over the potatoes and cheese.

Bake for 25 – 35 minutes depending on the size of the baking dish.

Using a knife check the center of the frittata to be sure it is baked thru.

Depending on the baking dish you may need to adjust for additional baking time. Frittata is done when the tip of knife inserted to the center reveals that the egg is fully cooked.

Serve!

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