Vegetable Frittata With Potato Crust Recipe

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Ingredients:

Serving

3 medium yukon gold potatoes
8 large eggs
3/4 cup milk
s/p
4 tbsps olive oil, divided
1 medium onion, sliced thin
1 cup chopped broccoli
1 cup chopped cauliflower
5 tbsps fresh goat cheese..optional...i go for it as i love cheese

Directions:

Preheat oven to 375
Boil and cook the potatoes in well salted water. Drain and cool.
Beat the eggs with the milk and season with s/p to taste.
In a10 inch skillet (make sure it is oven safe)heat 3 tbsps of olive oil over medium heat. Add the onions, cauliflower and broccoli and saute for about 8 mins. Remove the veggies from the pan.
.Cool the pan slightly and add an additional 1 tbsp of olive oil. Gently press the cooked potatoes into an even layer in the pan. Top with sautedd veggies. Pour egg mixture over top and spoon small chunks of goat cheese on top.
Bake for about 20 mins or until top is golden brown and eggs are set.
Cut into wedges and serve warm.
Note:
For ease of sliding the frittata out of the pan onto a cutting board you can use a non stick pan...

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	393.83 Kcal (1649 kJ)
Calories from fat	275.94 Kcal
		% Daily Value*
Total Fat	30.66g	47%
Cholesterol	392.34mg	131%
Sodium	243.79mg	10%
Potassium	421.36mg	9%
Total Carbs	9.43g	3%
Sugars	4.69g	19%
Dietary Fiber	2.26g	9%
Protein	22.09g	44%
Vitamin C	36.6mg	61%
Iron	2.8mg	15%
Calcium	311.7mg	31%

Amount Per 100 g
Calories	144.96 Kcal (607 kJ)
Calories from fat	101.57 Kcal
		% Daily Value*
Total Fat	11.29g	47%
Cholesterol	144.41mg	131%
Sodium	89.73mg	10%
Potassium	155.09mg	9%
Total Carbs	3.47g	3%
Sugars	1.73g	19%
Dietary Fiber	0.83g	9%
Protein	8.13g	44%
Vitamin C	13.5mg	61%
Iron	1mg	15%
Calcium	114.7mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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