Saturday, October 05, 2013

Potato Frittata

Potato Frittata

Preheat oven to 350 degrees


3 medium potatoes, diced
3 tbsp canola oil
1 large onion, chopped
2 bell peppers, red or green, chopped
1 lb mushrooms, sliced
1 cup corn, frozen
2 cloves garlic, minced
18 eggs
2 cups monterey jack cheese, shredded
1/4 cup basil, fresh, chopped
1 cup milk


Brown diced potatoes using canola oil in skillet.

Saute until al dente:
1 large onion, chopped
2 peppers (red or green), chopped
1 lb. Mushrooms sliced
1 cup frozen corn
2 cloves garlic, minced

Place browned potatoes and vegetables in a greased 9 X 13 casserole and place in a 350 degree oven.

18 beaten eggs
2 cups Monterrey Jack cheese, shredded
1/4 cup chopped fresh basil
1 cup milk

Pour egg mixture into casserole over hot veggies and continue to bake at 350 degrees for 45 minutes.

Dick and Hayden Cabell
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Phone: 434-823-7086

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