Products used in this recipe
Redskin Potato and Onion Frittata
Yield: 12 Servings (7 oz. )
Yield: 12 Servings (7 oz. )
Our redskin potatoes pair nicely with roasted vegetables, eggs, and cheese in this breakfast–brunch application. Pair it with a salad or soup for a light lunch option that people will love.
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 1 fl. oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 8 oz. | |
| Simplot Simple Goodness™: Redskin Half Sliced Potatoes 4/5lb | 40 oz. | |
| Garlic, minced | 1 Tbsp. | |
| Thyme, fresh, chopped | 1 Tbsp. | |
| Eggs, beaten | 12 each | |
| Milk, whole | 4 fl. oz. | |
| Fontina cheese, shredded | 6 oz. | |
| Parmesan cheese, shredded | 2 oz. | |
| Salt | 1 Tbsp. | |
| Black pepper, ground | 1 tsp. |
Preparation Instructions:
- Step 1
- Preheat convection oven to 325˚F.
- Step 2
- Heat oil in a large sauté pan over medium-high heat. Add peppers and onions, and heat through. Add potatoes to the pan, and continue to cook until heated through. Stir in garlic and thyme. Transfer to a half-sized hotel pan that has been sprayed with pan release.
- Step 3
- Whisk eggs, milk and shredded cheese together. Season with salt and pepper. Pour over potato mixture in hotel pan and gently mix together. Bake in a 325°F convection oven until eggs are cooked through and potatoes are hot, 55-60 minutes. Tent with foil if frittata browns too fast during baking.
