Zutaten für Baked Sicilian Frittata
- 1.5 lbs red potatoes, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup fresh broccoli florets
- 8 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons water
- dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh basil
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Zubereitung von Baked Sicilian Frittata
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1.5 lbs diced potatoes and sauté for 10 minutes, stirring occasionally.
- Add 1 medium onion (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced).
- Sauté until vegetables are tender, about 5-7 minutes.
- Stir in 1 cup broccoli florets.
- Cover and cook for 5 minutes, or until broccoli is slightly tender.
- Preheat oven to 350°F (175°C).
- Transfer the vegetable mixture to an 11 x 7 x 1 1/2 inch baking dish.
- In a large bowl, whisk together 8 large eggs, 1/2 cup grated Parmesan cheese, 2 tablespoons water, 1 tablespoon chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the egg mixture evenly over the vegetables in the baking dish.
- Sprinkle 1 cup shredded Monterey Jack cheese over the top.
- Bake uncovered for 25-30 minutes, or until the frittata is set and golden brown.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
16g
Fat
45g
Carbs
9g
