Frittata con patate (eggs with potatoes)
MAKES 4 SERVINGS
3 tablespoons olive oil
2 cloves garlic, finely chopped
½ cup finely sliced onion
2 large russet potatoes, peeled boiled and thinly sliced (see Note)
8 eggs, beaten
Salt and pepper to taste
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
Preheat the oven to 350 degrees.
Heat the oil over medium heat in a 10-inch nonstick frying pan with an ovenproof handle; saute the garlic and onion until translucent, 1 to 2 minutes. Stir in the cooked potatoes and saute a few minutes more.
Mix the salt, pepper and cheeses into the beaten eggs and stir the egg mixture into the frying pan. Cover and cook over medium heat until the eggs are about half set, about 5 minutes.
Uncover and place the pan in the oven and bake 10 to 15 minutes, until the eggs are set.
Remove from the oven, cover the pan with a plate and turn the two over to unmold the frittata. Serve hot or at room temperature.
Note: You can substitute an equivalent amount of spinach, broccoli or zucchini for the potatoes, if desired.
From Barbara Rizzi, St. Giles Parish
Nutrition facts per serving: 360 calories, 22 g fat, 6 g saturated fat, 430 mg cholesterol, 19 g carbohydrates, 18 g protein, 150 mg sodium, 2 g fiber
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