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Garden Cheddar Frittata Recipe

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This recipe for Garden Cheddar Frittata is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small potatoes, peeled and cut into 1/2 in. cubes
8 eggs
2 T. water
1/4 tsp. salt
1/8 tsp. garlic pwoder
1/8 tsp chili powder
1/8 tsp. pepper
1 small zucchini, chopped
1/4 c. chopped onion
1 T. butter
1 T. olive oil
2 medium Roma tomatoes, thinly sliced
1 c. (4 oz.) shedded sharp cheddar cheese
Minced chives and additional cheddar cheese
Directions:
Directions:
Place potatoes in small saucepan and cover with water. Bring to a boil. Reduce heat. cover and simmer for 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside. In a 10 in. ovenproof skillet, saute the zucchini, onion, and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 c. cheese. Top with remaining egg mixture, tomatoes, and cheese. Bake, uncovered, at 425º for 14-18 minutes or until eggs are completely set. Let stand for 5 minutes. Sprinkle with chives and cheddar cheese. Cut into wedges.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I use this for a breakfast casserole. Since I find it hard to face zucchini, chili powder, and tomatoes early in the morning, I leave them out. I substitute crumbled bacon or sausage and bake another 10-15 minutes. I usually fix the dish the day or night before and have it ready to "pop" in the oven the next morning.

 

 

 

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