No-Cheese Potato and Red Pepper Frittata |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Potatoes, red peppers, zucchini and onions were pretty much all the vegetable matter I had in my fridge. Ingredients:
1 tablespoon olive oil |
1 medium onion, thinly sliced |
1 medium potato, thinly sliced |
1 small zucchini, thinly sliced |
1 red pepper, diced |
1/4 cup white wine |
4 -5 leaves fresh sage |
1/2 teaspoon salt |
fresh ground pepper, to taste |
6 eggs, beaten |
1/2 teaspoon salt |
grated parmesan cheese (optional) |
Directions:
1. Heat olive oil on medium-high in a large, oven-proof skillet.
2. Sauté onions, potatoes and salt until translucent, about 5 minutes.
3. Add white wine and zucchini. Cover and cook for 3 minutes.
4. Turn heat down to medium-low. Add red peppers and sage.
5. Preheat the broiler on your oven.
6. In a large bowl, whisk together eggs and salt.
7. Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes).
8. Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well.
9. Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.
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