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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I've been looking for a good vegetarian frittata recipe and was so excited to find this one in Vegetarian Times! Ingredients:
1 lb russet potato, sliced |
3 tablespoons cider vinegar |
3 tablespoons olive oil, divided |
2 tablespoons dried dill weed, divided |
4 garlic cloves, minced (4 tsp) |
1 tablespoon dijon mustard |
1/2 teaspoon ground black pepper |
1/2 teaspoon salt |
1 small onion, finely diced (1 cup) |
1 small tomato (3/4 cup) |
2 large eggs, beaten |
3/4 cup plain yogurt |
2 tablespoons parmesan cheese, grated (optional) |
Directions:
1. Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry.
2. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 teaspoons garlic, mustard, pepper, and salt in large bowl.
3. Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with the vinegar dill mixture from step two.
4. Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Saute onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
5. Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
6. Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
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