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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

BREAKFAST FRITATA By Sheryl Gallant Recipe

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This recipe for BREAKFAST FRITATA By Sheryl Gallant is from First American Cookbook, 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:  
• EVOO
• ½ lb Yukon gold potatoes (peeled and cut into pieces)
• Scallions (1 bunch) thinly sliced – white and green parts separated
• 3 cloves of garlic thinly sliced
• ½ bunch of broccoli rabe, cut crosswise into ¼ inch pieces
• Salt & Pepper
• 8 Eggs
• 4 oz pepper jack cheese – shredded
Directions:
Directions:
Heat EVOO over medium heat – add potatoes and scallion whites and cook until potatoes are tender (stir occasionally) – Transfer to plate
Add more EVOO over medium heat – add garlic and cook for about 30 seconds (until fragrant).
Add Broccoli rabe, season with salt and pepper and cook, tossing until leaves are wilted and stems are crisp tender. Reduce heat to medium.
Add potatoes and scallion greens and gently smooth the veggies into an even layer.
Whisk together the eggs, cheese, salt and pepper to taste. Pour egg mixture into the skillet and cook until set around edges of the pan but still wet and jiggly on top. (about 6-8 minutes).
Broil until set (about 3-5 minutes).
Number Of Servings:
Number Of Servings:
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Preparation Time:
Preparation Time:
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