This is one of my childhood favorite dinners. Mom used to say her older family members would call is the "poor man’s dinner" because for them it was potatoes, onion, and eggs from the farm, that created a hearty delicious meal for the family with very little. Through the years mom took this delicious Italian open-faced omelet and added fun different things, but the most treasured taste and memory comes from the classic family recipe!
I was always taught to do frittata in a frying pan but you can absolutely finish this dish in an oven for 20-22 minute.
PREP TIME:15 minutes COOK TIME: 15-20 minutes
Optional to finish in the oven 350°
½ cup ½ & ½ (milk)
2 cups roasted potato, diced and previously roasted
½ onion, diced
1 cup peppers, diced and sautéed
1 Tbsp butter
Other Options for Frittata
Steamed broccoli cuts
Peppers and onions
Cheese (mozzarella, provolone, feta, cheddar)
1.Sauté the vegetables you are using.
2.Crack and beat 10 eggs with the milk until fluffy.
3.In medium frying pan add butter and approximately 1 Tbsp olive oil.
3.Add potatoes, onions, and peppers (or any of the ingredients you have chosen.)
Allow to cook for about 3 minutes util you see bubbling on the sides.
**Here is where you can place your oven safe pan into the preheated 350 oven for 20-22 minutes.
4.If you are continuing to use the frying pan, lower the heat to medium. About 10 minutes in cover the frying pan with top from a large pot cover for additional 10 minutes,
5.Once the top looks nearly all cooked, take another frying pan equal size or larger and flip frittata into it.
6. Allow to cook an additional 3 minutes.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!