December 8, 2015
Veggie Frittata & Breakfast Potatoes by John Sagadraca
For the frittata: beat the eggs together with cream and salt & pepper.
Heat olive oil in an oven friendly pan. Chop veggies and sauté with garlic until tender.
Add in eggs and place in a 350 degree oven for 10 minutes or until the center of the frittata is no longer runny.
Let the eggs cool slightly, cut and serve
For the potatoes: Cut potatoes in half. Sauté potatoes with garlic in an oven friendly pan or cast iron skillet with extra virgin olive oil and salt & pepper.
Place the entire skillet in the oven at 350 degrees (F) and roast until tender. Garnish with parsley and serve
Total Time 30 min