New Potato Pecorino Frittata Recipes

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POTATO FRITTATA



Potato Frittata image

Looking for an egg dish? Then check out this delicious potato frittata that can be ready in 25 minutes - perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

6 eggs
1/3 cup milk
1/2 teaspoon salt
Dash black pepper
1/4 cup chopped roasted red bell peppers (from a jar)
2 tablespoons chopped fresh chives
2 tablespoons vegetable oil
3 cups frozen southern-style hash brown potatoes (from 32-oz bag)

Steps:

  • In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.
  • Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 320 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g

FRESH SPINACH AND NEW POTATO FRITTATA



Fresh Spinach and New Potato Frittata image

Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 11

6 eggs
2 tablespoons milk
1/4 teaspoon dried marjoram leaves
1/4 teaspoon salt
2 tablespoons butter or margarine
1 pound small red potatoes (6 or 7), thinly sliced (2 cups)
1/4 teaspoon salt
1 cup firmly packed bite-size pieces spinach
1/4 cup oil-packed sun-dried tomatoes, drained and sliced
3 medium green onions, cut into 1/4-inch pieces
1/2 cup shredded Swiss cheese (2 ounces)

Steps:

  • Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
  • Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
  • Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 500 mg

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