Ingredients for Baked Italian Frittata
- 2 cups diced red potatoes
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 1/2 cups frozen chopped broccoli, thawed
- 6 eggs
- 0 Parmesan Cheese
- 0 Water
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Monterey jack cheese
- 1/4 cup milk
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How to Make Baked Italian Frittata
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté the diced potatoes in olive oil over medium heat for 10-12 minutes, or until tender.
- Add the chopped onion, green bell pepper, and minced garlic to the skillet. Sauté for another 5-7 minutes, until the vegetables are softened.
- Stir in the broccoli florets and cook for 5 minutes, covered, until slightly tender-crisp.
- Transfer the vegetable mixture to an 11x7x1-inch baking dish.
- In a separate bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning until well blended.
- Pour the egg mixture evenly over the vegetable mixture in the baking dish.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Bake uncovered for 25-30 minutes, or until the frittata is set and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
32g
Fat
89g
Carbs
19g
