Potato, Tomato & Feta Frittata - adapted from Easy Family Meals
Tota Time: 10 Minutes
Serves 4
- 2 tablespoons olive oil
- 1/2 bag (16oz) frozen diced potatoes
- 1 teaspoon rosemary
- 2 cloves garlic
- 1 can (14 ounces) diced tomatoes, drained
- 1/2 teaspoon black pepper
- 6 eggs
- 1/2 cup crumbled feta cheese
Heat oil in large nonstick skillet over medium-high heat. Add potatoes, rosemary, garlic and tomatoes. Cook, stirring occasionally, 3 minutes or until heated through and liquid evaporated
Beat eggs, 1/4 cup water and pepper in a bowl. Pour into skillet. Cook 1 minute, or until edges start to set. With spatula, carefully lift up edge to let uncooked egg run underneath. Sprinkle with cheese. Cover and reduce heat to low. Cook 2 minutes more, or until eggs are cooked through.
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