Sour Cream Onion Frittata Gluten Free Recipes

SOUR CREAM & ONION FRITTATA - GLUTEN FREE

Steps:

• Place potatoes in a medium sauce pan and cover with water. Bring to boil over high heat. Once bubbling reduce heat to medium and simmer for 10-12 minutes, until the potato sides easily off of a fork
• Drain potatoes and set aside to cool. Once they have cooled, peel the potatoes and slice them into 1/4 inch think slices
• Preheat the oven to 400 and set a large, non stick skillet over medium heat. Toss in the oil and butter and let them melt together. Add the onions and sauté them until softened, about 3-5 minutes. Add the sliced potatoes and cook, stirring once or twice, until golden. About 5 minutes
• Stir the shredded cheese into the beaten eggs and season with sea salt and pepper. Pour mixture over the onions and potatoes in the skillet. Dollop with the sour cream and use a spoon to swirl the sour cream evenly around the frittata. Let cook over the medium heat until the edges are set, about 2-4 minutes
• Transfer the skillet to the preheated oven and cook until the eggs are set. There should be no eggs jiggling. I usually cook mine for 12 minutes, but check after 10
• Loosen around the edges with a knife and slide the frittata onto a cutting board. Allow it cool slightly before slicing and serving

SOUR CREAM AND ONION POTATO CHIP FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Bring a medium saucepan of water to a simmer and season well with salt. Add the sliced potatoes and cook for 3-4 minutes, until tender and starting to turn translucent, but still slightly raw. Transfer to a paper towel-lined plate to drain.
• In a large bowl whisk together the eggs, heavy cream, 1 teaspoon salt, and pepper until homogeneous.
• Melt the butter in an 8-inch skillet over medium heat until bubbling, then remove the pan from the heat. Add half of the potatoes, about 1 cup of potato chips, and half of the scallions, chives, and dill. Pour half of the egg mixture over the top. Add the remaining potatoes, another cup of potato chips, and the remaining scallions, chives, and dill. Pour the remaining egg mixture over everything. Dollop the sour cream over the frittata and top with the remaining cup of potato chips.
• Bake for 22-25 minutes, until the frittata is puffed and set in the center.
• Let cool for 5 minutes before slicing and serving.
• Enjoy!