Potatoes Cont’d- Impromptu Frittata

The plan was leftovers. The boys were going to get leftover taco meat to make nachos, and I was going to saute some potatoes (from the night before) and other veggies that needed to be used up. The end result: a decision to throw eggs into the saute pan and put in the oven to finish. DELICIOUS! I still used up all leftovers! And the boys approved too πŸ˜‰


The cheesy side is underneath πŸ™‚


Whatever you want!! Literally, you can put any veggie or bean in there that you want or need to use up. I used the following:

– 1-2 teaspoons olive oil

– ~3/4 cup green pepper

– 2 cloves garlic

– ~1/2 shredded carrots

– ~1/4 C garbanzo beans (leftover)

– ~ 1 C yukon gold diced potatoes (steamed from the night before)

– 3 Whole Eggs

– 3 or so egg whites

– salt and pepper

– cheddar and tomatoes to top (to taste)


Yummy! Starch, veggie, and protein all wrapped up into one dish!

Preheat oven to 350 degrees. Saute green pepper in a little oil in medium sized pan. Add garlic and stir for about 30 seconds. Add carrots, beans, and potatoes. Continue cooking until veggies are soft and warmed through (you can also add herbs/spices if you choose). Whisk eggs and whites together in separate bowl. Add a splash of milk to the eggs as well as salt and pepper to taste. Pour egg mixture into pan and swirl around so that eggs get into all cracks and crevices. Transfer pan to oven for about 5-10 minutes or until eggs are almost cooked through. Add cheese on top and put under broiler to melt cheese and finish cooking eggs (about 1 min). Loosen the sides of the frittata with a rubber spatula and flip onto plate or platter to serve. Cut like a pie and enjoy!

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