How To make Southwest Potato Frittata
2/3 lb (2 medium) potatoes
-- cut into 1/4-inch slices 1 cn Whole kernel corn, drained
(8 3/4 ounces) 1 cn Diced mild green chiles
:
(4 ounces) 1 cn Sliced ripe olives; drained
(2 1/4 ounce can) 1 Jar sliced pimientos
:
(2 ounces), drained 3 Green onions; sliced
2 tb Chopped cilantro or parsley
8 Eggs; OR...
2 c -Egg substitute
2 tb Water
Pepper, to taste 1/3 c Grated Parmesan cheese
Heat broiler. Place potatoes in shallow 1 1/2- to 2-quart microwave- safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Orange and Onion Salad; Warm Corn Tortillas; Strawberries Nutritional Information Per Serving: 310 calories; 17 g fat; 435 mg cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g protein. Source: The Potato Board
How To make Southwest Potato Frittata's Videos
Delish - Cooking Frittatas with Trevor Cochrane & Tracey Vo
Trevor and Tracey cook some delicious frittatas in the ATCO Blue Flame Kitchen using fresh produce direct from the garden to the table.
Easy Frittata Recipe - Vegetarian Recipe
Quick & easy frittata recipe and also a great vegetarian recipe. This recipe can be made with any leftovers in the fridge.
Get this vegetarian recipe & shop ingredients online:
Crack eggs into a bowl. Heat the pan with a little oil. Add eggs, cook 1-2 minutes or until base sets. Add chopped left over roasted vegetables, baby spinach and fetta. Bake in 200C oven for 12-15 minutes or until firm. Cut into wedges and serve with salad.
Prep mins: 5
Cook mins: 15
Serves 6
Ingredients:
10 Woolworths Select free range eggs
3 cups left over roasted vegetables (see tip)
80g soft greek fetta
1 ½ cups Woolworths Select baby spinach leaves
2 tablespoons Woolworths Select Spanish classic olive oil
Method:
1. Preheat oven to 200C. Crack eggs into a large bowl, whisk until combined. Season. Cut leftover vegetables into 1-2cm pieces. Heat oil in a large frying pan, pour eggs into pan, cook for 1-2 minutes or until eggs set on the base.
2. Add spinach and roast veggies to egg mixture in pan. Return to the heat and allow to cook for a further minute. Crumble over fetta.
3. Transfer pan to the oven and bake for about 12-15 minutes or until firm. Let it stand for 5-10 minutes.
4. To remove the frittata from the pan place a chopping board over the top and flip over so it is feta side down on the board, then flip again onto your serving dish. Serve cut into wedges with a fresh salad.
Tip1: This recipe would be perfect to make with any leftovers you have in the fridge
Tip2: For frittata muffins, divide mixture among greased muffin pans and bake until firm. These make great lunch box snacks.
Tip3: You can use any left over vegetables for this recipe. We have used roast sweet potato and pumpkin.
Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week:
Watch more great Take Two recipe videos in the Fresh Ideas Take Two video playlist:
Shop all the ingredients from this recipe and more on Woolworths' website :
I Will Never Eat Anything Else But This | Breakfast Quesadilla Omelette Recipe
In This Video I show How To Make Breakfast Quesadilla Omelette Recipe, I Will Never Eat Anything Else But This For Breakfast
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Breakfast Quesadilla Omelette
Ingredients:
1 Tablespoon Oil
1/2 Onion
???? 1/2 Red & Green Bell Peppers
???? Sauté 3 Minutes
???? 2 Eggs
???? Salt & Pepper
???? 1 Tablespoon Oil
????Cook 2 Minutes Medium Heat
???? 1 Tortilla
???? Cook 1 Minute
???? 50g Mozzarella Cheese
???? Cook 1 Minute
???? 2 Eggs
???? 2 Tablespoons Green Onions
???? Salt & Pepper
???? 1 Tablespoon Oil
???? Cook 3 Minutes Medium Heat
???? 1 Tortilla
???? Cook 1 Minute
???? 1/2 Tomato
???? 50g Cheddar Cheese
???? Cook 1 Minute
???? Ready To Eat ????
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Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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Video Recipe - Southwest Frittata
Executive Business Leader Angie Chillemi demonstrates how to make a Southwest Frittata using the Breakfast Maker. A great recipe for open houses and in-home parties! Originally posted on Facebook.
Cast Iron Bacon & Feta Cheese Frittata | Chop Chop
Cast Iron Bacon & Feta Cheese Frittata Ingredients:
6 Large Eggs
2 Tablespoons Milk
8 Slices of Bacon
1 Small Yellow Onion
3 New Potatoes, Cubed
2 Cups Kale
2 Garlic Cloves
1/2 Mushrooms
1/2 Cup Feta Cheese
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
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Cast Iron Bacon & Feta Cheese Frittata Steps:
1. Beat the eggs, milk, salt, pepper, & nutmeg into a bowl. Set aside.
2. On medium high heat, cook the bacon until crispy. Crumble the bacon and set aside.
3. Add the onion to the hot bacon fat.
4. When the onions soften, add the mushrooms.
5. When the mushrooms soften, add the potatoes. Cook the potatoes for 5 minutes.
6. Add the kale and garlic to the mixture and cook until they are soft. Spread the mixture to be flat in the pan.
7. Pour the bacon and feta cheese evenly over the vegetables, then pour the eggs over everything.
8. Reduce the heat to low and cover the pan. Let cook for two minutes.
9. Transfer pan into a oven set at Broil. Cook for 5 additional minutes or until the top is lightly browned and the eggs are firmed up in the center.
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